Mango-Radicchio Caprese with Basil Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Mangoes take the place of tomatoes, so you don't have to wait until summer to enjoy this much-loved Italian salad. Ingredients:
1/3 cup chopped fresh basil plus 8 whole large basil leaves |
3 tablespoons extra-virgin olive oil |
2 tablespoons white balsamic vinegar |
8 radicchio leaves, thick ends trimmed |
2 large mangoes, peeled, halved, thinly sliced |
8 1/4-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball) |
Directions:
1. Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed. Season with salt and pepper.
2. Overlap radicchio, mangoes, cheese, and basil leaves on plates. Drizzle with vinaigrette. Serve, passing remaining vinaigrette.
3. Ingredient Tip: The pictured salad was made with gorgeous Tardivo radicchio, but standard Chioggia (round) or Treviso (endive-like) radicchio works just as well.
4. Per serving: Calories 304, 20g fat (7g saturated), 23mg cholesterol, 86mg sodium, 18g carbohydrate, 2g fiber, 13g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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