Mozzarella, Broad Bean and Rocket Salad (4)

A delicious summer lunch to eat with sourdough, unsalted butter and some good sea salt. Its from ” Sea & Shore” by Emily Scott.

Mozzarella, Broad Bean and Rocket Salad (4)
Print Recipe
Mozzarella, Broad Bean and Rocket Salad (4)
Print Recipe
Instructions
  1. Blanch the broad beans or peas in boiling water until tender. Drain and season, then place in a bowl with the olives and rocket. Toss to combine.
  2. Make the dressing. Put the mustard and sherry vinegar into a bowl and season well. Gradually add the olive oil, whisking to emulsify. Squeeze in the lemon juice and whisk to combine. Check seasoning.
  3. Tip the salad onto a serving plate. Tear each mozzarella ball into four pieces and place on top. Drizzle with the dressing and scatter over the lemon zest.
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