Asparagus and mozzarella salad

Cooking Salads Asparagus and mozzarella salad

This beautiful salad is a vibrant combination of Christmas colours and crisp summer flavours.

Lables: Egg free Gluten free Wheat free
  1. Place the tomatoes in a bowl with the bean sauce, ginger, oil and vinegar. Stir to combine, then set aside for 30 minutes. Stir in eschalot and coriander, then set aside for a further 15 minutes for the flavours to infuse.
  2. Blanch the asparagus in boiling salted water for 2-3 minutes until just tender. Drain and refresh in cold water.
  3. Tear each mozzarella into 2-3 pieces, place on serving plates, then drape the asparagus over. Give the tomato mixture a good stir, then pile on top and serve.

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1 punnet cherry tomatoes, halved
2 tbsp yellow bean sauce
1 tbsp chopped stem ginger in syrup
50ml extra virgin olive oil
2 tbsp red wine or cabernet vinegar
2 eschalots, finely chopped
2 tbsp chopped coriander leaves
3 bunches thin asparagus, ends trimmed
3 buffalo mozzarella balls

Adv

Autors
Preparation time
55
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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