Mozzarella Salad With Green Herb Dressing
photo by French Tart
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 head romaine lettuce
- 1 head escarole
- 1 head loose leaf lettuce
- 2 pints cherry tomatoes
- 1 lb mozzarella cheese
-
Dressing
- 1 egg
- 2 tablespoons Dijon mustard
- 2 teaspoons balsamic vinegar
- 1⁄4 cup champagne or 1/4 cup wine vinegar
- 1⁄2 teaspoon salt
- white pepper
- 1⁄4 cup olive oil
directions
- Tear the various lettuces into bite size pieces and combine with cherry tomatoes (halve the tomatoes if they are large).
- Cube the mozzarella and combine with lettuce and tomatoes. Set aside.
- For dressing: In a food processor bowl or blender, combine egg, mustard, vinegars, salt and pepper.
- Add olive oil in a thin stream.
- Process until emulsified.
- Toss with salad, serve immediately.
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Reviews
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Absolutely MY kind of salad recipe! I LOVED all of the mixture of bitter and mellow lettuce leaves and also added a few sprigs of mache. I used little tomatoes in place of cherry tomatoes and a buffalo mozzarella cheese. I think your recipe has been altered, maybe with the latest changes, but I could find no green herbs in the ingredients? So, I threw in a handful of tarragon, parsley and a little chopped lovage for good measure. BTW, escarole is Malcolm's favourite lettuce leaf, so he was in seventh heaven! We both liked the rich dressing and for that I used a neighbour's free-range egg, super fresh and small in size. Made for the Europe on a Plate game and as a free review for your guess in the game! Merci encore, FT:-)
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I liked this rather a lot, DH and our guest liked it a little less. I loved the escarole (witlof)in it and the semi sharpness of the mustard/ balsamic combination. That however was the stumbling block for the others who tried it. If you like strong flavours you will like this a lot. Please see my rating system: a lovely 4 stars for a recipes I will definiately make again for myself. Thanks!
Tweaks
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Absolutely MY kind of salad recipe! I LOVED all of the mixture of bitter and mellow lettuce leaves and also added a few sprigs of mache. I used little tomatoes in place of cherry tomatoes and a buffalo mozzarella cheese. I think your recipe has been altered, maybe with the latest changes, but I could find no green herbs in the ingredients? So, I threw in a handful of tarragon, parsley and a little chopped lovage for good measure. BTW, escarole is Malcolm's favourite lettuce leaf, so he was in seventh heaven! We both liked the rich dressing and for that I used a neighbour's free-range egg, super fresh and small in size. Made for the Europe on a Plate game and as a free review for your guess in the game! Merci encore, FT:-)
RECIPE SUBMITTED BY
Yia Yia
Oregon City, Oregon
I live with my husband of 34 years in Oregon. We have 3 great kids and 4 beautiful grandchildren, 6 year old triplets and a soon to be 2 year old. Our daughter lives in Athens, Greece with her husband and our youngest, a son, just got married last summer. My stepson and his wife are the parents of our grandchildren and live about an hour away. Our family is growing and it's always fun to have them all together! I love to travel. I have just returned from a trip to Vietnam and have visited our daughter in Greece several times. During my travels I always enjoy the local food and have fun trying to re-create it at home. To pay the bills, I've been a hairstylist for 40 years and I still love it. I knit, sew, read and I'm just beginning to become interested in quilting,digital scrapbooking and geneology.