Sunday, 7 April 2013
Salad of oak leaf lettuce, sautéd pear and mushrooms and buffalo mozzarela
I got the idea for this salad from fellow blogger Ghislana of the German blog Jahreszeitenbriefe. Ghislana used lambs lettuce and some other ingredients. This is my take on her recipe.
1/2 head of oak leaf lettuce
200 g mushrooms
1/2 abate pear or 1 conference pear
1 small (125 g) buffalo mozzarella
20 g butter
juice of 1/2 - 1 lemon
freshly ground black pepper
1. Roughly tear the lettuce leaves, wash, spin and set aside.
2. Wipe or peel the mushrooms and slice them. Dice the pear. Heat the butter and a little olive oil in a frying pan and sauté the mushrooms and pear together. Add a little balsamic glaze and cook until they're nicely nicely browned. Season with pepper and salt.
3. Drain the liquid off the the mozzarella and tear into bite-sized chunks.
4. Add the lettuce to a bowl, scatter the mushrooms and pear, top with the mozzarella and squeeze the lemon juice over everything. Drizzle on a little more olive oil. Serve immediately.