BREAKING NEWS
Air Force Hercules in trouble, 'full emergency' declared ... Read more
Close

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

The spam cocktail is the most disgusting drink the world has ever seen The ancient wheat species that could replace quinoa as the next 'super grain' Portable breweries and superfood 'nutri-bombs' New Zealand sheep milk gelato makes it to finals of global dairy awards TVNZ Breakfast: Sam and Rawdon gag while eating a dried centipede Celebrating a brew that began in a Dunedin back street Wellington's Carina Stewart becomes New Zealand's top YouTube food star In Season: Winning fare by Witt's Toque d'Or team Recipes: Overnight wholegrain oats with date and fig puree Marlborough takes starring role in first episode of Best of New Zealand with Nick Honeyman

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