Caprese Salad with Bone Broth Lemon Vinaigrette
Serves: 4 | Prep Time: approx. 20 minutes
- 2 cups dry noodles
- 1 cup bone broth
- 1 cup water
- 2 cups cherry tomatoes, sliced in half
- 1 ½ cup Mozzarella ‘pearls’ (or small ½ cup finely chopped fresh basil mozzarella balls sliced in half)
- Remaining broth liquid from boiling the noodles (approx ¼ cup)**
- ½ cup olive oil
- ¼ cup lemon juice
- ¼ cup of shallot, diced
- 1 garlic clove, minced
- Zest of a lemon
- Salt and pepper to taste
Cook pasta by bringing 1 cup of bone broth and 1 cup of water to a boil. Add noodles of your choice and cook according to package instructions. Drain noodles in a colander over a bowl so you can catch the remaining liquid (about ¼ cup should remain). Pour remaining liquid (up to ¼ cup) into a covered container.
Make dressing by combining all the dressing ingredients into the container with the remaining broth liquid. Cover and shake vigorously to emulsify.
Assemble salad by combining the remaining salad ingredients into a bowl and toss with the dressing. Enjoy!
**If you prefer not to use the remaining cooking liquid, or are making this dressing for another dish without the noodles, simply use a ¼ cup of fresh bone broth.