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    Thursday, March 10, 2016

    Asparagus and mozzarella salad recipe

    Asparagus and mozzarella salad recipe

        1 punnet cherry tomatoes, halved
        2 tablespoons yellow bean sauce (see notes)
        1 tablespoon chopped stem ginger in syrup (see notes)
        50ml extra virgin olive oil
        2 tablespoons (40ml) red wine or cabernet vinegar
        2 eschalots, finely chopped
        2 tablespoons chopped coriander leaves
        3 bunches thin asparagus, ends trimmed
        3 buffalo mozzarella balls (see notes)

     Asparagus and mozzarella salad recipe


        Step 1

        Place the tomatoes in a bowl with the bean sauce, ginger, oil and vinegar. Stir to combine, then set aside for 30 minutes. Stir in eschalot and coriander, then set aside for a further 15 minutes for the flavours to infuse.
        Step 2

        Blanch the asparagus in boiling salted water for 2-3 minutes until just tender. Drain and refresh in cold water.
        Step 3

        Tear each mozzarella into 2-3 pieces, place on serving plates, then drape the asparagus over. Give the tomato mixture a good stir, then pile on top and serve.

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    Item Reviewed: Asparagus and mozzarella salad recipe Rating: 5 Reviewed By: Mrs. Chef
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