fbpx

Grilled Asparagus, Broad Bean and Mozzarella Salad

Grilled Asparagus, Broad Bean and Mozzarella Salad

Yields1 Serving
TweetSaveShare
INGREDIENTS
SALAD
700g asparagus
100g broad beans
150g Buffalo mozzarella
Handful of fresh mint
Griddled lemon wedges (optional)
CRANBERRY VINAIGRETTE
30ml red wine vinegar (or lemon juice)
1 clove garlic, crushed
1 tsp Dijon mustard
1 tsp castor sugar
60ml NOMU Extra Virgin Olive Oil
50g dried cranberries (optional)
DIRECTIONS

Grill the asparagus over high heat on a griddle pan until cooked but still crisp and slightly charred (at this point you can griddle a few lemon wedges if you would like to serve them with the salad). Blanch the broad beans for 1 minute, then refresh in ice-cold water. Remove the pods.

Make the vinaigrette by combining the vinegar, garlic, mustard and sugar and whisking to combine. Slowly add the NOMU Extra Virgin Olive Oil in a gentle, steady stream to the vinaigrette mixture while vigorously whisking to form an emulsion. Add the dried cranberries and allow to stand for at least half an hour so that the flavours can infuse.

Assemble your salad by placing the asparagus on a beautiful platter, scatter with broad beans and roughly torn mozzarella, drizzle with vinaigrette and garnish with mint.

Serves 6


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
SALAD
 700g asparagus
 100g broad beans
 150g Buffalo mozzarella
 Handful of fresh mint
 Griddled lemon wedges (optional)
CRANBERRY VINAIGRETTE
 30ml red wine vinegar (or lemon juice)
 1 clove garlic, crushed
 1 tsp Dijon mustard
 1 tsp castor sugar
 60ml NOMU Extra Virgin Olive Oil
 50g dried cranberries (optional)

Directions

DIRECTIONS
1

Grill the asparagus over high heat on a griddle pan until cooked but still crisp and slightly charred (at this point you can griddle a few lemon wedges if you would like to serve them with the salad). Blanch the broad beans for 1 minute, then refresh in ice-cold water. Remove the pods.

Make the vinaigrette by combining the vinegar, garlic, mustard and sugar and whisking to combine. Slowly add the NOMU Extra Virgin Olive Oil in a gentle, steady stream to the vinaigrette mixture while vigorously whisking to form an emulsion. Add the dried cranberries and allow to stand for at least half an hour so that the flavours can infuse.

Assemble your salad by placing the asparagus on a beautiful platter, scatter with broad beans and roughly torn mozzarella, drizzle with vinaigrette and garnish with mint.

Serves 6

Grilled Asparagus, Broad Bean and Mozzarella Salad