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.

     

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