This is a quick winter salad with lots of
different textures. Use the best mozzarella you can find, and we don't mean
that plastic stuff that comes in blocks used on pizza. Burrata is a fresh
Italian cheese made from mozzarella and cream. All you need to do is some
tearing, chopping, crumbling and arranging for a great result. Witlof, white
leaf in Dutch, is also known as Belgian Endive
Leaves from one or two witlof - a round
Mozzarella or Burrata cheese - 1 avocado - a roll of mild creamy goats cheese -
20 mini tomatoes - 25 g of roughly chopped walnuts, pecans or pistachio nuts -
Extra virgin olive oil - balsamic reduction - salt and freshly ground black
pepper.
Check that the witlof is not sandy; wash and dry
if it is. Then remove and fan out the leaves of the witlof on a flat salad
plate. Cut up the Mozzarella and avocado into bite sized pieces and strew them
over the plate, then crumble the coats cheese over the salad. Add the tomatoes
and the nuts. Dress with olive oil and a balsamic dressing or your favourite
French or Italian salad dressing and season to taste. Serves 4
© John & Lynne Ford, Adamastor & Bacchus 2017
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