i made julia child's boef bourginon this past saturday for my family and decided to whip up a tomato salad to go with it. i added some chopped anise to the dish which complemented the citrus perfectly- the recipe is posted below- enjoy!
serves 5
ingredients:
3/4 pound of tomatoes -preferably a mix of grape, yellow and cherry tomatoes
1 lemon
2 tablespoons olive oil
1 anise root
1/2 pound of pearl mozarella balls
20 fresh basil leaves
salt and pepper to taste
directions:
chop the tomatoes into bite size pieces- i chose to halve my cherry tomatoes and dice my romano tomatoes. then mix with the chopped anise bulb and the pearl mozarella in a large glass bowl. squeeze the juice from 3/4 of the lemon and add the evoo with some salt and pepper to taste. wash the basil leaves and then roll them up and shred into ribbons before mixing with the caprese-salad. enjoy!
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