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Prep time
10 hours
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Serves
2
Author Notes
Balanced with premium Galbani Mozzerella Fresca, nuts, zesty herbs, summer peas and a delicate white balsamic vinaigrette, this fresh and vibrant salad reminds us of the difference quality ingredients make, and most definitely will not disappoint you or your guests —AT
Ingredients
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1
Galbani Mozzarella Fresca (please drain mozzarella 30 minutes prior to using)
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30 grams
fresh spring/summer peas blanched (you can also use frozen peas)
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40 milliliters
good quality olive oil
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25 milliliters
good quality white balsamic vinegar
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1 handful
of finely chopped basil
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1 handful
of roughly chopped pistachio
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2 handfuls
of fresh watercress (arugala as a substitute)
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1 pinch
Flaked salt (i.e. maldon salt) Freshly cracked pepper
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2-3 pieces
slices of toasted baguette
Directions
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For the Vinaigrette:
1. In a medium size mixing bowl, add olive oil,
white balsamic vinegar, basil, mint, pistachios and
stir together to incorporate all ingredients.
2. Add salt and pepper to the vinaigrette and again,
stir together.
3. Put vinaigrette to the side
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For the Salad
Add fresh peas to boiling water and boil for 90 seconds. Drain and then run peas under cool water to stop from cooking. Put to the side.
On a large dinner plate, scatter watercress and make a bed on the plate.
Tear the mozzarella with your hands to make small rustic pieces. Place the torn Galbani Mozzarella Fresca on to the watercress.
Sprinkle the peas evenly across the plate.
Drizzle the vinaigrette onto the mozzarella pieces and also onto the watercress.
Finish the dish with a touch of salt.
Enjoy with toasted baguette.
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