Recipe By Jaxters
Ref: 956
Heading: Salads
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
400 g
Mozzarella cut into 5 mm slices
400 g
Rocket leaves
4 Tomatoes large cut into 5 mm slices
handful
Fresh basil leaves
1 Red onion thinly sliced (optional)
Glaze
200 ml
Balsamic vinegar
35 g
Runny honey
Dressing
60 ml
Extra virgin olive oil
2 tbsp
Red wine vinegar
1/4 tsp
Salt
1/4 tsp
Freshly ground black pepper
Pesto
80 ml
Extra virgin olive oil
50 g
Fresh Basil leaves
50 g
Pine nuts
40 g
Parmesan cheese finely grated
1 tbsp
Lemon juice
1 Garlic clove chopped
1 pinch
Salt
Method
Step 1
Place balsamic vinegar & honey into a saucepan over a med heat, simmer & reduce to 1/3 of original volume, set aside to go cold.
Step 2
Make the pesto, first heat a dry frying pan over a med heat & dry toast pine nut until light brown toss pan all the time, put basil, garlic, olive oil, roasted pine nuts, lemon juice & salt into a food processor & blitz to a course paste, tip out into a bowl, then add grated parmesan & mix in, set aside.
Step 3
Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.
Step 4
The dressing is for both rocket, mozzarella, tomato basil & onion if used, so first dress mozzarella, tomato slices, basil & onion (if used), then lay alternate slices of cheese, tomato basil leaf & onion rings on the side of each serving a plate, then with a tsp smear a line of the pesto along the top.
Step 5
Place rocket in with the remaining dressing & mix & place on the other side of the plate, done.
Suggestion & Tips
You can leave out pesto & reduce portion size for a side salad.