Fresh Mozzarella & Proscuitto Salad with a Asparagus Pistou Vinaigrette
Yield: 2
Materials
- 6 slices quality prosciutto
- 1 250 g fresh mozzarella ball quartered
- 4 asparagus spears woody ends trimmed
- 6 fresh mint leaves
- 1/4 cup assorted olives
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp maldon salt or coarse finishing salt
- 1/2 tsp fresh ground black pepper
Asparagus Pistou
- 1 bunch 10 asparagus spears, woody ends trimmed, roughly chopped
- 2 garlic cloves or 4 fresh green garlic roughly chopped
- 1/3 cup + 2 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 4 large fresh mint leaves or fresh basil or fresh oregano thinly sliced
Instructions
- To make pistou, place asparagus, garlic and oil in a food processor or blender. Pulse until creamy. Mix in lemon juice, fresh mint or herbs and season with salt and pepper. Refrigerate until ready to use.
- On a medium round platter, place fresh mozzarella quarters in the centre. Lay prosciutto slices around the fresh mozzarella. Cut asparagus heads off and slice in half lengthwise and evenly top on prosciutto and mozzarella. With a peeler, shave asparagus lengthwise to make ribbons and spread on platter. Add olives and fresh mint leaves.
- To make vinaigrette, in a medium bowl, add two tablespoons of asparagus pesto, 2 tbsps of olive oil, lemon juice, salt and pepper. Whisk and drizzle on top of salad.