Buffalo mozzarella salad with chilli, rocket, asparagus and basil oil
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Buffalo mozzarella salad with chilli, rocket, asparagus and basil oil
Vegetarian recipes



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INGREDIENTS
3 whole mozzarella
6 Turn Freshly ground black pepper
1 whole Red chilli(s)
1 whole Lemon(s)
3 bunch Rocket
500 g Cherry tomatoes on the vine
12 whole Green asparagus
1 whole Banana shallot(s)
75 g Frozen broad bean(s)
2 whole Garlic clove(s)
6 pinch(es) Maldon salt
150 ml olive oil
10 ml balsamic vinegar
1 bunch Basil
 

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DIRECTIONS
01
For the mozzarella : Drain the mozzarella balls and allow to come to room temperature

02
Finely dice the chilli

03
Zest the lemon

04
For the salad : Wash and pick the rocket leaves

05
Dry in a salad spinner and keep refrigerated

06
Break the asparagus to remove the tough stem and then peel the remaining stalk

07
Keep the tip intact

08
Bring a large saucepan of salted water to the boil and then add the peeled asparagus

09
Blanch for 2-4 minutes until the asparagus is tender but still has a bit of crunch in the centre

10
Refresh in iced water and then keep to one side

11
Peel and finely slice the shallot

12
Peel and dice the garlic

13
Cook the broad beans in boiling water for 2 minutes, refresh in iced water and then pod the beans

14
Mix together the balsamic vinegar and olive oil

15
Cut the cherry tomatoes in half and season with maldon sea salt to extract the juices

16
For the basil oil : Pick the leaves from the basil

17
peel and roughly chop the garlic clove

18
Place the basil, garlic, olive oil and salt into a liquidiser and liquidise until you have a bright green basil oil

19
To assemble : Tear the mozzarella balls into 4 pieces each

20
Mix the rocket with the cherry tomatoes, sliced shallot, asparagus, garlic and broad beans

21
Dress with the balsamic and olive oil dressing

22
Assemble the salad into a neat pile in the centre of a plate

23
Make sure all of the ingredients are visible

24
Top with the torn mozzarella

25
Sprinkle the chopped chilli and lemon zest on top of the mozzarella

26
Finish with a drizzle of the basil oil.

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