John Myers
Ingredients for 4 servings:
- 2 tbsp pine nuts
- 700 g broccoli (florets)
- 12 leaves of lettuce, washed
- 250 g mozzarella, cut into very thin slices
- 4 tbsp balsamic vinegar, white
- 8 tbsp olive oil
- some salt and pepper, from the mill
- 1 tbsp chives, finely chopped
- ½ bunch fresh basil, cut into fine strips
- some paprika powder, sweet
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Lightly toast the pine nuts in a non-stick pan without fat and set aside. Cook the broccoli florets in salted water until al dente, drain, and let cool. Whisk the vinegar and salt in a small bowl until the salt has dissolved. Add the oil, pepper, and chives, mix well again, and set aside. Line a plate with three lettuce leaves, arrange mozzarella slices on the lettuce leaves, arrange the broccoli florets on the mozzarella, mix the sauce again, and drizzle the salad with it. Finally, sprinkle with the pine nuts, some sweet paprika, and the basil strips. Serve immediately, with some toasted white bread, if desired.
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