Friday, June 3, 2011

Spring Salad with Fresh Mozzarella

This recipe is adapted from Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends, published in 2009. Martha writes that this recipe "is very simple, so the quality of each ingredient is key." A great way to use up those delicious spring greens that are so abundant in our shares right now.

Spring Salad with Fresh Mozzarella
Serves 4

2½ cups tender spring greens (baby lettuce leaves, mache, pea tendrils, etc.)
1 ball (10 ounces) fresh mozzarella, halved lengthwise, sliced 1/2-inch thick crosswise (Martha recommends using fresh buffalo mozzarella for the "tangy" flavor)
2 scallions, white and pale-green parts only, trimmed and thinly sliced
4 radishes, trimmed and sliced into rounds
coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Place spring greens on a platter, and arrange mozzarella and radishes on top. Sprinkle with scallions. Just before serving, season with salt and pepper, and drizzle with the oil.

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