Insalata Caponata
maryfrances, ashford, WA

Dramatic old world Mediterranean flavors ......Exquisite

INGREDIENTS:

• 1 lb Mozzarella Fresca™ Fresh Mozzarella
• 1 Tbsp Balsamic vinegar (optional)
• 1 lb Cucumber peeled and quartered
• 1/2 tsp fine salt
• 1 lb Crostini agli olio (garlic breadsticks)
• 1/2 tsp Seed of finocchio (fennel)
• 1/2 tsp Red pepper flakes
• 1 Tbsp Cracked black pepper
• 1 cup extra virgin olive oil
• 2 Tbsp capers
• 1 cup Chopped marinated sun-dried tomatoes , drained
• 2 cups Chopped heart of iceberg lettuce
• 1 cup Torn escarole
• 1 cup Torn radicchio
• 2 cups Torn arugula
• 6-8 oz Can eggplant caponata

INSTRUCTIONS:

Coarsely chop together drained mozzarella and sun-dried tomatoes.Toss in capers as well. Mix the olive oil , caponata and finocchio seed in the bottom of a very large bowl. Pile on the lettuce , escarole , arugula and radicchio. Toss lightly to coat. Arrange the mozzarella , capers and sun-dried tomato combination on top of the salad Sprinkle with the peppers. Serve at room temperature garnished with a crostini and a cold salted cucumber spear. Splash balsamic vinegar on individual servings if desired.