– textural contrasts, punchy flavour, made in five minutes!
There is the lovely contrast between the crunchy celery and the soft, smoochy mozzarella (mozzarella sounds like the perfect name for a gloriously blousy lady, don’t you think?).
And there is also the basil punch of flavour, and the umami of the pecorino in the pesto. If you have a few red radicchio leaves to hand, the pop of red among the green looks grand.
It’s got everything including simplicity and ease.
Goes well with ham, chicken, steak, or breaded fish.
Mozzarella, pesto, and celery salad
Serves – 2
Ingredients
- 150g/5 oz drained weight mozzarella
- 1 small head (about 350g/12 oz) celery
- 140g/5 oz fresh green pesto (or you can use the type in a jar, but see note above)
- About 10 pitted black olives, or you could experiment with peach, apricot, strawberries, or cherries!
- Mixed seeds
Instructions
- Cut the bottom off the celery, and then cut across the whole head in narrow slices. Rinse if necessary. Put in a medium-sized salad bowl.
- Drain and slice the mozzarella into thin lengths. Add to the bowl.
- Pour in the pesto. Mix well.
- Roughly chop the olives. Add and mix.
- Serve the salad garnished with the mixed seeds.