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Blood orange, proscuitto and buffalo mozzerala salad

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B12
MineralsZinc, Natrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 blood oranges

  2. 1 head witlof

  3. 1 head fennel, finely shaved

  4. 3 rounds buffalo mozzarella, cut into rounds

  5. bunch rocket

  6. 20 green olives

  7. 12 slices proscuitto

  8. DRESSING

  9. Note: dressing will last longer without the addition of cream

  10. 1 egg yolk

  11. 1 teaspoon Dijon mustard

  12. 1 teaspoon sherry vinegar

  13. Salt and cracked black pepper

  14. 1 cup olive oil

  15. cup Cream

Instructions Jump to Ingredients ↑

  1. Remove the pith and rind from the oranges and cut into thin rounds. Toss the witlof, fennel, mozzarella, rocket and olives in a bowl along with ¼ cup of the dressing. Place on a serving platter, then scatter with proscuitto and orange slices DRESSING Combine egg yolk, mustard and vinegar and whisk to combine. Add oil gradually and whisk until thick. Add cream and mix well. Serve drizzled over salad.

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