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Mozzarella and Grilled Chile Salad

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Mozzarella and Grilled Chile Salad

 

3 large chilies

6 balls fresh mozzarella

handful basil leaves

olive oil

1 lemon

salt and pepper

 

Roast chilies on gas flame or in oven until skins are black. Place in bowl and

cover with plastic wrap for about 5 minutes. Rip up mozzarella balls into

quarters and place on large plate. Once the chilies have cooled down enough to

handle, peel off blackened skins. Remove seeds and thinly slice. Sprinkle

chilies and handful of ripped up basil leaves over mozzarella. Drizzle with

olive oil and the juice of 1 lemon. Season with salt and pepper.

Makes 4 servings

 

 

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