Rusk Caprese Salad with Pesto Vinaigrette
30 min
Veggie
3374
For 2 Portions
160 g
cherry tomato
80 g
lamb's lettuce
60 g
zwieback
30 g
caper
10 g
basil, fresh
10 g
pine nut
1
mozzarella
1/4
lemon
4 tbsp
olive oil
1/2 tbsp
white wine vinegar
1/4 clove(s)
garlic
pepper
salt
1. All set?
2. Toast pine nuts in a dry pan until golden.
3. Wash basil, shake dry, and pluck leaves.