Side Servings

Mozzarella and citrus rocket salad

4
Easy
15 minutes
Wine/Spirit Pairing
Black Oystercatcher Sauvignon Blanc 2009

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 2 ripe clementines, peeled
  • 6 baby fennel bulbs, sliced
  • 140 g rocket leaves, rinsed
  • 170 g asparagus spears, blanched and halved
  • 2 x 125 g buffalo mozzarella
  • Parmesan shavings, for scattering
  • Olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to season

Method

Ingredients

Cut the clementines into rounds and toss with the baby fennel slices, rocket and asparagus.
Top with torn buffalo mozzarella and Parmesan shavings.
Drizzle with olive oil and season to taste.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

View all recipes

Comments

Load more