Broccolini and sugar snap pea caprese salad
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1 bunch Broccolini, about 8 stalks
8 oz. sugar snap peas, cut in half
3 roma or heirloom tomatoes, in season, cut into bite-sized pieces
6 large fresh basil leaves, chopped
1 (8-oz.) container fresh mozzarella cheese in water, cut into bite-sized pieces
4 tbsp. balsamic vinegar
3 tbsp. extra virgin olive oil
Salt and pepper, to taste
Blanch Broccolini in a large pot of boiling water for 30 seconds so stalks are crisp-tender. Immediately drain and submerge in a bowl of ice water to stop the cooking process. Drain and pat dry with paper towel. Cut Broccolini into bite-sized pieces and place in a large bowl. Combine sugar snap peas, tomatoes, basil, mozzarella cheese, balsamic vinegar, olive oil, salt and pepper. Gently toss all ingredients and serve.
Recipe provided by Mann Packing Co.