Sunday, 10 June 2012

Buffalo Mozzarella salad with Bresaola or Artichoke Hearts

Buffalo Mozzarella Salad with Bresaola

A summer salad for what should be a summer day (shame about this rainy weather, aye?). My aunt recently told me a story about when I was younger: my parents were away and she had offered to take me and a friend out for lunch. With McDonald's in mind she asked where I would like to go. I said I didn’t like McDonald's and wanted to go to Harvey Nichols to get a rare, cured beef called Bresaola. She couldn’t believe what a snobby daughter her sister had produced. I think I kicked up such a fuss that I got my own way in the end. It was such a pain that she never offered to take me out again.
Bresaola (for the meat-eaters) really is delicious. All you need is a drizzle of olive oil, squeeze of lemon and seasoning - I could snack on it every day.
Luckily, it’s not so rare any more, and most supermarkets and any good Italian deli will stock it.

Serves: 1 vegetarian and 1 meat-eater

1 small broccoli head, cut into florets
Buffalo Mozzarella, torn into chunks
20 cherry tomatoes, halved
1/2 lemon
Sprinkle of mixed seeds
Olive oil
Sea salt and black pepper
M: 5-10 slices of Bresaola (I would go closer to 10 slices because its so good!)
V: 5 marinated artichoke hearts, quartered

M: Place the bresaola in a bowl, squeeze over quarter of the lemon, drizzle with olive oil and season. Leave to marinade.

Boil the broccoli for a few minutes in salted water. Drain, refresh with cold water and leave to cool.

Divide the broccoli and tomatoes between two plates. Place the Buffalo Mozzarella on top and sprinkle with the mixed seeds.

M: Mix the Bresaola into the salad along with the marinade. Serve.

V:  Mix the artichoke hearts into the salad. Drizzle with olive oil, a squeeze of lemon and season to taste. Serve.

Buffalo Mozzarella salad with Bresaola

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