Mozzarella Salads

, from Issue #22. September, 2015
Photography by Nick Tresidder.
    Mozzarella Salads

    These beautiful fresh mozzarella come from the Clevedon Valley Buffalo Company and are delicious served very simply. Alternatively, purchase imported Italian Buffalo Mozzarella from a speciality food store. Drizzle with your best extra virgin olive oil and a pinch of sea salt and freshly ground pepper. Accompany with your favourite combinations from the flavours listed below.

    INGREDIENTS

    We used: sliced, roasted red capsicum, caper berries and Ortiz anchovies. Prosciutto and rocket leaves. Grilled artichoke hearts, blanched broad beans and shaved Parmesan with basil dressing.

     

    METHOD

    Suggested flavours:
    tomatoes • capers • basil, mint, oregano, marjoram, parsley •fennel seeds, toasted • raw zucchini and grilled • prosciutto • salami • bresaola
    • broad beans • rocket • olives     • chilli •lemons • eggplant • raw fennel or cooked • asparagus • Parmesan • crème fraîche • olive oil • roasted capsicums
    • red wine vinegar • balsamic vinegar • grilled artichokes • Ortiz anchovies • raw celery • radishes.

     

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #123
    Check out our
    latest issue:

    Issue #123

    Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!