Mozzarella and asparagus salad recipe

Mark Hix
·1 min read
'I like to make it with Somerset buffalo mozzarella and the new season's asparagus', says Hix
To serve, spoon round the dressing then drain the asparagus shavings and arrange on top - Matt Austin
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Now’s the time to get mozzarella on the menu along with a good spring garnish. This recipe is a great example of the type of two- or three-ingredient dish I always recommend to people when they’re planning a dinner party. I like to make it with Somerset buffalo mozzarella and the new season’s asparagus.

Timings

Prep time: 15 minutes

Serves

4 as a starter

Ingredients

  • 250g asparagus, woody ends removed

  • 2 spring onions, finely chopped

  • 120ml olive oil

  • ½ tbsp cider vinegar

  • 4 x 100-125g balls buffalo mozzarella, drained

  • a few sprigs of chervil

Method

  1. Slice the tips of the asparagus into fine dice then use a swivel-head peeler to shave the rest of the spears into strips.

  2. Put the shavings into cold water.

  3. Mix the diced asparagus with the spring onion, oil, vinegar and some seasoning.

  4. Break the mozzarella balls in half and place on serving plates.

  5. Spoon round the dressing then drain the asparagus shavings and arrange on top. Garnish with chervil sprigs.

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