This very famous Italian salad is hugely popular, judging by the number of times it features on menus in the UK. There are four golden rules that have to be adhered to in order to produce the very best salad. Beautifully ripe organic, sweet tomatoes, a perfectly ripe avocado, the best Buffalo Mozzarella you can afford and a salad dressing that has a lovely punchy basil hit to it.
Per person
1 avocado (dark green)
2 slices of Mozzarella
2 slices of a large tomato
4 tbs extra virgin olive oil
1 tbs white wine vinegar
1 tbs lemon juice
1/3 tsp mustard powder (optional)
1/2 tsp white sugar
10 basil leaves
1 clove of garlic
sea salt and pepper
Make the dressing. Chop the basil very finely and set aside. Pour the vinegar and lemon juice into a bowl and add the sugar and salt to dissolve. Now add the mustard powder, garlic, olive oil and mix well. Add the basil at the last minute before serving.
Assemble the salad. Fan out your avocado, place two slices of Mozzarella onto the tomato slices and arrange on a plate. Spoon the dressing round the edge of the plate. Don’t forget a crusty ciabatta or sourdough to mop up the juices.
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