Salad of Buffalo Mozzarella

Name: Salad of Buffalo Mozzarella
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3 large balls of buffalo mozzarella, quartered, sprinkled with salt and pepper, then drizzled with extra-virgin olive oil; 4 handfuls of rocket leaves, carefully picked, washed and spun; 8 salted anchovies, rinsed, filleted and drizzled with olive oil, or; 16 tinned anchovy fillets in oil, decanted and remarinated in fresh olive oil and fresh thyme leaves; salt and freshly ground black pepper; 1 tablespoon picked and washed fresh coriander leaves; 150 ml/¼ pint extra-virgin olive oil; 16 black olives, pitted and roughly chopped; 1 small bunch of grapes, halved and deseeded; 1 tablespoon picked and washed fresh flat leaf parsley leaves; 1 teaspoon chopped fresh thyme leaves; 4 tablespoons baby capers; 1 teaspoon balsamic vinegar

with Anchovies, Olives, Black Grapes and Capers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

8 salted anchovies, rinsed, filleted and drizzled with olive oil, or
16 tinned anchovy fillets in oil, decanted and remarinated in fresh olive oil and fresh thyme l

Europe
United Kingdom
Pescatarian
England

Method

To prepare the anchovies, place them on a flat plate, drench with 4 tablespoons of olive oil and sprinkle with chopped thyme.

Toss the rocket gently in about 4 tablespoons of the olive oil, seaso