Caprese Salad
with fresh basil and pistachios | 2 servings
.
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Zwaveldioxide en sulfiet
•Noten
•Pistachenoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
piece
Roma tomato
milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
g
Fresh basil
g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
Not included in your delivery
1 tablespoon
Extra virgin olive oil
to taste
Salt
Nutrition Values
Energy (kJ)2195 kJ
Calories525 kcal
Fat40.5 g
Saturated Fat17.7 g
Carbohydrate12.7 g
Sugar9.5 g
Dietary Fiber2.8 g
Protein27.2 g
Salt0.8 g
Potassium87.1 mg
Calcium13.1 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
Cooking Steps
1
- Drain the mozzarella and cut into thin slices.
- Cut the tomato into slices of the same thickness as the mozzarella.
2
- Remove the basil leaves from the stems (see Tip).
- Heat a frying pan without oil over high heat and toast the pistachios for 2 - 3 minutes or until golden brown. Remove them from the pan and, after letting them cool a bit, roughly chop them.
Tip: you can roughly chop the leaves, if preferred.
3
- Arrange the tomato and mozzarella slices on a plate, alternating between the two as you place them down.
- Drizzle the extra virgin olive oil and crema di balsamico on top. Season to taste with salt and pepper.
- Garnish with the basil leaves and pistachios.
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