John Myers
Rocket and Mozzarella Salad with Mushrooms and Tomatoes
The perfect rocket and mozzarella salad with mushrooms and tomatoes recipe with a picture and simple step-by-step instructions.
Salad ingredients:
- 125 g Mozzarella
- 125 g Rocket – rocket
Alternatively:
- Lamb’S lettuce, possibly also romaine hearts like on some of the photos
- 250 g Cocktail tomatoes
- 200 g Small brown mushrooms
Dressing:
- 2 tablespoon Balsamic vinegar, dark
- 4 tablespoon Olive oil
- 1 teaspoon Honey
- 1 tsp Dijon mustard
- 1 Garlic clove, may also be 2
- First of all, wash and clean the rocket salad thoroughly, removing any withered, rotten and wobbly things. After the subsequent spin dry, let sit in a spacious bowl.
- Wash the cocktail tomatoes as well, remove the stem and cut the tomatoes in half or quarter, depending on their size, and add them to the salad.
- Shorten the mushrooms around the end of the stem. Do not wash the mushrooms, just rub them carefully with kitchen paper.
- Remove the mozzarella from its plastic packaging and use a knife to cut it into small pieces.
- Let the mushrooms and cheese also wander into the salad bowl, where you are welcome to sing a wandering song.
Dressing:
- Bare the garlic clove (s) and pass them through the garlic press or cut into very small pieces.
- Add the vinegar, oil and the remaining dressing ingredients and mix everything thoroughly in a bowl or shaker.
- Season the dressing with salt and pepper and mix with the salad ingredients just before serving.
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