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8 oz Mozzarella cheese
1 lb blanched tomatoes, skinned, thinly
sliced
1 large avocado, peeled, halved, flesh cut
into long slices, sprinkled with lemon juice
4 oz onion, peeled, thinly sliced, slices
separated into rings
2 oz small black olives
4 tbsp olive oil
1 tsp salt
1 tsp caster sugar
1 tsp powder mustard
1 garlic clove, peeled and crushed
(optional)
1 tbsp lemon juice
1 tbsp wine vinegar
1.5 oz walnuts, very finely chopped
curly endive, well washed to remove grit,
well-drained |
Method :
- Thinly slice cheese, arrange on 6
individual plates alternately with tomato slices.
- Top with slices of avocado, onion
rings and the olives.
- To make dressing, beat oil with
salt, sugar, mustard and garlic if used.
- Beat in lemon juice, vinegar and
walnuts.
- Spoon over salad then garnish each
with a fringe of curly endive.
Serves 6
This dish is popular in Italy
restaurants, this multi-colored starter is easy to copy and, with its
walnut dressing, has style and chic.
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