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–+ servings

Tomato carpaccio with fennel , alfalfa sprouts and basil vinaigrette

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Servings: 4
Calories:

Ingredients  

Tomatocarpaccio with fennel , alfalfa sprouts

  • 2 heirloom tomatoes, thinly sliced
  • Fresh mozzarella, bocconcini or burrata cheese (any of your choice)
  • 1 cup alfalfa sprouts – washed
  • 1 cup thinly sliced fennel

Basil Vinaigrette:

  • 1 cup lightly packed basil leaves and extra leaves to garnish
  • 1 teaspoon minced garlic
  • 1 teaspoon minced garlic
  • ¼ cup white vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

Basil Vinaigrette

  • Blend all the ingredients in the blender and add extra honey, salt and pepper if needed.

 Tomato carpaccio with fennel , alfalfa sprouts and basil  vinaigrette assembly

  • Neatly arrange the sliced tomatoes on a serving plate or individual plate. Scatter the chesse of your choice on top.
  • Combine the alfalfa  sprouts and fennel and pile after the cheese
  • Drizzle  the basil vinaigrette,  garnish with a basil leaf and serve immediately
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