(serves four)
1 perfectly ripe tomato per person
3 balls mozzarella, sliced thick to make 12 slices
1/2 cup pinenuts, toasted lightly in a skillet or oven till light brown
good drizzle olive oil, perhaps 1/3 cup
sprinkle balsamic vinegar
juice of 1/2 lemon
handful of fresh basil, sliced thin (chiffonade)
zest of whole lemon
salt and pepper
On a nice platter, start with a slice of tomato for each person, then build upwards: a slice of mozzarella, another slice of tomato, until you run out. Sprinkle with pinenuts, letting them tumble down onto the platter. Then you may either mix the dressing ingredients (olive oil, balsamic and lemon juice) or you can sprinkle them separately over the towers. Zest the lemon right over the towers, sprinkle with basil and season with salt and pepper. Divine.
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Celeriac, Red Onion and Red Cabbage Slaw
(serves 4)
1 cup celeriac, cut into matchsticks
1/2 red onion, diced
1 cup red cabbage, shredded
dressing:
2 tbsps olive oil
2 tbsps mayonnaise
juice of 1 lemon
1 tbsp white or apple vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
fresh black pepper to taste
Mix vegetables in a large bowl. Mix all dressing ingredients well, then toss with vegetables.
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