Ingredients
2 pieces of fresh mozzarella
1 lemon
1 tbsp lemon olive oil
1 zucchini, diced
1 spring onion, sliced
1 tbsp Spanish olive oil
1/2 lb peas (fresh or frozen)
1 tart apple, diced
arugula
4 tbsp apple balsamic vinaigrette
1 jar Artichokes alla contandina, halved
1 lemon
1 tbsp lemon olive oil
1 zucchini, diced
1 spring onion, sliced
1 tbsp Spanish olive oil
1/2 lb peas (fresh or frozen)
1 tart apple, diced
arugula
4 tbsp apple balsamic vinaigrette
1 jar Artichokes alla contandina, halved
Preparation:
Tear or cut the mozzarella into pieces
and marinate for at least 30 minutes (up to 8 hours) in the juice of a lemon,
lemon zest and 1 tbsp lemon olive oil. Heat a pan with a drizzle of olive oil
and sauté the zucchini and spring onions briefly (± 2 min) . Sprinkle the apple
with some lemon juice immediately, to prevent discoloration. Mix the artichoke
hearts with the other vegetables and cheese in a large bowl and drizzle with
Apple balsamic vinaigrette. Serve the salad with tasty cheese croutons.
Croutons
Bake sticks or cubes of stale bread. Brown on both sides in a pan with a generous splash of olive oil. At the last minute add Dipper Formaggio to taste, let cool on a plate.
Serves 4
Tip: Add cooked pasta to the salad to make a complete meal of it.
Tip: Add cooked pasta to the salad to make a complete meal of it.
