Saturday, 1 December 2012

Apple, Fennel & Mozzarella salad


1 Apple, mozzarella, 1 fennel bulb, pork loin, bread, balsamic vinegar, cucumber 

Serves: 2 preparation: 10 minutes

First things first - do not even attempt this recipe if you have chilled mozzarella. I know that I say this every time, but mozzarella needs to be at room temperature - chilled mozzarella is rubbery and flavour impaired - room temperature mozzarella is yielding, 
meltingly perfect and tastes wonderful. This salad works really well with layers of seared pork medallion but I went for layers of lightly toasted bread being a vegetarian and it worked beautifully. The sweetness of the apple, the fragrance of the fennel... gorgeous. This also works really well with a good sharp goats cheese.

1) Remove the core from the apple and slice finely with a mandoline. Mine allows me to slice straight into matchsticks, but if yours does not - slice the slices into matchsticks! Repeat for the fennel and the cucumber and toss together in a bowl.

2) Layer in a circle mould with the cheese and meat/bread - packing the salad down quite tightly.

3) Serve with a drizzle of balsamic glaze

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