Recipe: Frisee and mozzarella salad

Last updated 14:00 02/11/2012
Frisee salad

SUPER SALAD: Frissee & pulled buffalo mozzarella salad with capers, dill & parsley.

Relevant offers

Food & Wine

Going vegetarian without going hungry Hawke's Bay syrah wins top trophy at Air New Zealand Wine Awards Recipe: Grilled whole chicken with harissa, lemon and mint Recipe: Banana pancakes with caramelised strawberries and chocolate tahini sauce The five crazy new health elixirs to try Nelson wines amongst New Zealand's finest Antonio Carluccio brings his message of simplicity to New Zealand The Facts of Life: How the daily diet of Kiwis has evolved What to do with...Tamarind Recipe: Lemon-rubbed lamb & orzo salad

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

Ad Feedback


Special offers

Featured Promotions

Sponsored Content