This salad is perfect as part of an antipasti spread or as a side dish with chargrilled meat. Its star is frisee, also know as curly endive.
Frisee and pulled buffalo mozzarella salad with capers, dill and parsley
2 heads of frisee, trimmed and washed
1 clove garlic, grated
100ml extra virgin oil
1 tsp fennel seed, ground
1 lemon, juiced
salt and freshly ground black pepper
3 sprigs of dill, fronds picked
3 sprigs of parsley, leaves picked
1 tbsp tiny capers
1 tbsp plain yoghurt
3 buffalo mozzarella balls, unravelled and pulled into pieces
Serves 6 as a side or antipasto
Bring a medium-sized saucepan of water to the boil. Place the frisee in it for three minutes and immediately refresh in cold water. Drain and squeeze hard to remove as much moisture as possible. Place in a bowl.
Whisk half the oil with the fennel seed, lemon juice, salt and pepper. Dress the frisee leaves, then toss through half the herbs and capers.
Mix the remaining oil with the yoghurt and season. Toss the mozzarella pieces through the yoghurt and oil mixture and pile on a flat platter. Spoon over the dressed frisee and scatter the remaining herbs and capers on top and serve.
- Sydney Morning Herald
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