Fresh Mozzarella Salad
Fresh, warm mozzarella is great with any seasonal vegetables. At a recent HOG event we made a nice composed salad with English peas, fennel and asparagus. Use this super simple mozzarella recipe and add your favorite veggies. For a short-cut, buy fresh mozzarella from your favorite grocery store.
Chef, Hands On Gourmet
Ingredients
1-pound mozzarella curd
¼ cup salt
For the Mozzarella
In a 4-quart pot, bring 2 quarts water to a boil, then turn off the heat. Pour in 1/2 cup of salt and let it dissolve.
Slice the mozzarella curd as thinly as possible and place a big handful in a large mixing bowl. Pour the hot salted water over the curd until it covers it by about an inch. Let it sit for a minute before you go into action.
With a wooden spoon, begin moving the curd around until it begins to melt. Carefully pour off the hot water. Now, begin lifting and gently pulling the curd with your hands to remove any fibers or bumps. Stretch and pull the cheese back and forth until it becomes smooth and elastic. Before it has a chance to cool, roll it into a ball and squeeze it through your hands to form a smooth sphere.
You are talkin’ my language… easy and delicious. This looks super scrumptious.
Comment by Caroline — May 15, 2009 @ 2:25 pm
One more thing… uh, what are cherry fritters? I see it in your upper right corner Daily Food Dreams. Now you gotta tell us just what you are talking about and how we can make it. Cuz it sounds like a dream.
Comment by Caroline — May 15, 2009 @ 2:27 pm
you make the batter with flour, milk, baking soda, a pinch of salt and a bunch of fresh pitted chopped cherries. its spooned into hot oil and fried.
Comment by admin — May 19, 2009 @ 12:59 pm
This does sound like its a meal right up my alley! I like things that are fast, easy and delicious!Fresh mozzarella is the best when you stretch it yourself at home in my opinion! When you stretch it at home you can add the correct amount of salt that you enjoy and any other seasonings that might be necessary! Great post! I really like the idea of pairing it with seasonal vegetables!
Comment by Golden Age Cheese — July 10, 2009 @ 10:34 am