Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
5 lasagne noodles, simmered 5 minutes and shocked in ice water
cheese cloth
2 large fresh mozzarella balls, thinly sliced
2 Tbsps. olive oil
1-1/4 cups fresh basil leaves
3 oz. sun-dried tomatoes, finely chopped
1/4 lb. mixed salad greens, lettuce, radicchio, endive, arugula, etc.
2 Tbsps. red wine vinegar
1/2 tsp. Worcestershire sauce
1/4 tsp. thyme
1/4 tsp. coriander seeds, freshly ground
Instructions
Lay noodles on cheese cloth (approximately one foot square) overlapping long edges. Arrange slices of mozzarella on pasta, leaving a 1 inch border around 3 edges. Season well with salt and pepper. Brush with half the oil. Arrange basil leaves and tomatoes on top of cheese and pasta. Roll pasta up pinwheel fashion on top of cheese cloth. Tightly wrap pasta roll in cheese cloth. Lightly oil cloth and simmer in a pot of boiling salted water about 8 minutes. Remove from pan and allow to fully cool. Cut into 1/4 inch slices. Arrange greens on serving plates. Combine remaining oil, vinegar, and remaining 3 ingredients in a jar with a tight-fitting lid. Shake vigorously and pour dressing over greens. Serve pasta roll slices over greens.
