Recipe: Frisee and mozzarella salad

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

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

Relevant offers

Food & Wine

In Season: Versatile beetroot more than something that comes out of a tin Watch: Which milk tastes best? Soy, almond, rice, oat or good old dairy Recipe: Toffee apple crumble with pickled pears and sour cream Recipe: Potato and kale pizza Bell Tea and Coffee Company rebrands as BrewGroup Recipe: Fennel-rubbed butterflied leg of lamb with kumara flatbreads Persian hospitality with dash of Italian Bluff oysters fly out the door, no matter what price Wellington on a Plate 2016: The tasty teasers you must try Exclusive: Sneak peek at Wellington On a Plate 2016

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

Comments

Special offers

Featured Promotions

Sponsored Content