With Spring almost knocking on the door (and all the sweets I’ve been baking recently) it may be time to turn to some lighter things. Not that I’m going to quit sweets altogether (and I do still have a photo or two to be posted here), but a quick count on my recipe page is telling me I might have been making just a little too much of them lately. Having said that, I’m thinking of making salads from now. Only salads. Well, at least for today.
This salad offers a little twist to the classical tomato and mozzarella duo. Slowly roasting the tomatoes for a couple of hours concentrates their flavor, bringing out some sweetness. Tomatoes prepared this way have much more depth and complexity and can be used to flavour many dishes. The buffalo mozzarella should be the best you can get, as this makes a whole world of difference to the final taste, but the most important thing here is the vinaigrette. It’s a basic French vinaigrette, flavoured with honey, lemon and cayenne to add an edge of tanginess to it. Together they make a fresh and interesting salad, where different flavours continue to appear along the way.
Ingredients: (serves 2)
1 buffalo mozzarella
6 oven roasted tomatoes, recipe here
80g mixed salad
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon lemon juice
½ teaspoon honey
5 tablespoons olive oil
pinch of cayenne
salt and freshly grounded pepper
Process: For the vinaigrette, whisk all the ingredients but the olive oil, when mustard and honey have dissolved, slowly add the olive oil whisking vigorously all the time till you have a homogenous dressing.
Divide the salad between the plates, scatter the roasted tomatoes and tear up the mozzarella on top. Finally spoon the vinaigrette and serve with crusty bread.