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Mozzarella, chicory & burnt mandarin salad
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2 mandarins, peeled and cut in half across the middle
140g pack red chicory, leaves separated
1 tsp Cooks’ Ingredients Nonpareille Capers, drained
2 tbsp pomegranate seeds
25g roasted salted pecans, broken up roughly
125g Duchy Organic Italian Mozzarella, drained
2-4 slices No.1 White Sourdough Bread
No.1 Extra Virgin Olive Oil, to drizzle
For the dressing
Juice of 1 mandarin (about 3 tbsp)
1 tbsp sherry vinegar
1 tsp caster sugar
2 tbsp No.1 Extra Virgin Olive Oil, plus more to serve
1. To make the dressing, put the mandarin juice, sherry vinegar and sugar into a small pan and boil for 2 minutes or until a little syrupy. Cool, then whisk in the oil and some seasoning.
2. To make the salad, scorch the cut sides of the mandarins, either using a blowtorch or on a griddle – preheating the pan, put the mandarins cut-side down onto the griddle and leave for 2 minutes until you can smell the sugars caramelising. Place onto a large serving plate.
3. Scatter the chicory leaves around the plate, then follow with the capers, pomegranate and pecans. Sit the mozzarella in the middle of everything, then drizzle the dressing over and around and season. Toast the bread, drizzle with a little more oil and serve.
Typical values per serving:
This recipe was first published in Tue Oct 08 09:41:00 BST 2019.