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Snow pea and mozzarella salad

updated

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Ingredients for 2 servings:

  • 250 g mozzarella, buffalo, cut into thin slices
  • 250 g sugar snap peas
  • 1 large carrot(s)
  • 1 bunch basil, finely chopped
  • 2 tbsp pine nuts, roasted without fat
  • 2 tbsp Balsamic vinegar, white
  • 2 tbsp olive oil
  • 1 tsp mustard
  • ½ tsp oregano, dried
  • e.g. lemon pepper
  • n. B. Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light summer meal or starter

Steam the snow peas in a steamer until al dente, then rinse with cold water and drain well. Peel the carrot and cut into julienne strips. For the dressing, mix all ingredients well and season to taste. Arrange the mozzarella slices in a circle on two plates. Arrange the snow peas and carrot strips on top. Drizzle with the dressing. Sprinkle with pine nuts and basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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