I picked this salad up from Alistair Little’s restaurant in Soho, London...' />
Pete Goffe-Wood

buffalo mozzarella on Bruschetta with parsley salad

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Description

I picked this salad up from Alistair Little’s restaurant in Soho, London where he serves it with grilled fish. I think it works a treat on top of the soft and silky buffalo mozzarella. The garlicky bruschetta give the dish some crunch and added texture.

Ingredients

2 balls buffalo mozzarella
8 slices focaccia (page**)
2 cloves garlic
50g rocket
125g/ ½ cup sun dried tomatoes in oil
125g/ ½ cup pitted black olives
65g/ ¼ cup small capers
4 anchovy fillets
1 small onion or shallot, thinly sliced
50g/2 handfuls flat leaf parsley
125ml/ ½ cup extra virgin olive oil
65g/ ¼ cup grated Parmesan
60ml/3 tblsp decent balsamic vinegar
Zeste of 2 lemons

Directions

1
Roughly chop sun-died tomatoes, olives & anchovies and place together in a bowl with the capers, onions & lemon zest.
2
Add the balsamic vinegar and a hefty drizzle of olive oil.
3
Season with salt & pepper to taste.
4
Grill the slices of focaccia until toasted golden brown, then rub with the garlic cloves & drizzle with a little olive oil.
5
Put the rocket on top of the bruschetta.
6
Slice the mozzarella and arrange it on top of bruschetta. Add the grated Parmesan & flat leaf parsley to sun-dried tomato mixture.
7
Mix in thoroughly & place on top of mozzarella.
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Wine notes:
10
The exploding mouthful needs to be paired with something of equal weight. So a big Chardonnay would do but you couldn’t go wrong with some chilled Pinot Noir.
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