Beet and buffalo mozzarella salad

Plating this salad carefully results in a stunningly artistic salad — one that tastes even better than it looks!

Prep
15 mins
Cook
20 mins
Yield
2 to 4 servings
Print recipe
Beet and Buffalo Mozzarella Salad

Plate setup

Ingredients
  • 1 ball of Buffalo Mozzarella
  • 6 wedges each of red and yellow beets
  • 2 oz. chopped treviso
  • 2 oz. chopped endive
  • 3 oz. citrus and first-press canola dressing
  • 1 tbsp. pickled shallots
  • Smoked flaked sea salt to taste
  • Microgreens to taste
  • Cracked black pepper to taste
  • Fennel pollen to taste
  • Chopped chives to taste
  • Orange zest to taste
Instructions

Step 1
Make a nest with the lettuce and arrange alternating coloured beets around it.

Step 2
Place mozzarella on top of the nest.

Step 3
Dress with the citrus & Pristine first-press canola dressing.

Step 4
Garnish the plate with pickled shallots, fennel pollen, black pepper, chives and orange zest.

Citrus & pristine gourmet first-press canola dressing

Ingredients
  • 250 ml lemon juice
  • 1 piece shallots, brunoised
  • 1 oz. honey
  • 1 oz. Dijon mustard
  • 75 ml canola oil
  • 1 tsp. lemon zest
  • 1 tsp. orange zest
  • 1 tsp. lime zest
  • Salt and pepper to taste
Instructions

Step 1
Combine lemon juice, shallots, honey, zests, and Dijon mustard in bowl.

Step 2
Whisk to combine.

Step 3
Slowly whisk in the oil to emulsify.

Step 4
Season to taste with salt and pepper.

Notes:
Makes 1 litre of dressing. Store in a sealed container in the fridge for up to two weeks.