Q: What kind of toy likes to rap?
A: A yo-yo.
So, yesterday we dug into a delicious Cheesy Bacon Tater Tot Pie. How about we balance that out today with a salad?
And not just any salad. Mixed greens get some special attention with steamed broccolini, peas and green onions. Pine nuts add crunch, creamy mozzarella lends a touch of richness and a bright mustard dressing pulls it all together.
Salad With Broccolini, Peas And Mozzarella
200g broccolini, trimmed
2 green onions, finely sliced
1 Tbs pine nuts
125g ball Buffalo mozzarella or burrata
Mustard Vinaigrette (recipe follows)
1. Heat a steamer over a pan of simmering water. Add the broccolini and cook for for 3-5 minutes until the stems are tender when pierced with a knife. Transfer to a bowl of ice-cold water to refresh and cool.
2. Steam the peas for just one minute (or a little longer if they are frozen), then add to the broccoli bowl. Drain then pat dry.
3. Place some mixed greens on a platter or onto two plates. Scatter with the broccoli, peas, green onions and pine nuts. Top with torn mozzarella or burrata. Drizzle dressing over the salad and serve.
Serves 2 (doubles easily)
1 tsp English mustard powder
1 garlic clove, minced
1 Tbs white wine vinegar
1 Tbs extra-virgin olive oil
1/8 tsp sugar
3 large mint leaves, shredded
1. Whisk the dressing ingredients with some salt and pepper and a tsp of water.
Recipes slightly adapted from Olive Magazine
Time to go all sad on you.
’53’ is new from Icelandic duo Pascal Pinon. It’s so beautiful in its infinite despair.