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Green: Marinated Bocconcini Spinach Salad

Source of Recipe

The Granville Island Market Cookbook by Judi Glick and Fiona McLeod


List of Ingredients

1/2 pound fresh mozzarella -- (225 g)
or bocconcini* balls -- cut
into 1/4-inch slices -- ( .5 cm)
6 tablespoons extra virgin olive oil -- (75mL)
2 tablespoons sun-dried tomatoes in oil -- (25mL)
finely chopped
2 tablespoons fresh basil leaves -- chopped
[about 20 leaves] -- (25mL)
1 tablespoon chopped fresh chives -- (15mL)
1 tablespoon capers -- (15mL) optional
1 garlic clove -- finely chopped
2 bunches fresh spinach
Fresh basil leaves -- for garnish
Freshly ground black pepper
1 lemon -- in 8 wedges


Recipe

* bocconcini are small balls of fresh mozzarella cheese kept in whey

Arrange the cheese in a shallow dish, overlapping the slices.

In a small bowl whisk the olive oil, chopped sun-dried tomatoes, chopped basil leaves, chopped chives, chopped garlic and the optional capers. Pour over the cheese slices and set aside to marinate at room temperature for at least 2 hours.

Wash the spinach and pat dry. Trim the stems.

Place some spinach leaves on individual plates and arrange 5 or 6 slices of cheese on top. Pour the marinade over the salads distributing it evenly.

Garnish each dish with some basil leaves, pepper and 2 lemon wedges.

Serve with a good bread for sopping up the dressing.

This salad should be eaten with a knife and fork.

Preparation Time: About 15 minutes plus marinating time.