185 g (6 oz) Mozzarella cheese
2 large beefsteak tomatoes
2 ripe avocados
2 shallots
1/3 cup (3 fl oz) 90 ml olive oil
2 tablespoons lemon juice
1/2 teaspoon caster sugar (superfine granulated)
1/4 - 1/2 teaspoon dry mustard
1-2 teaspoons green peppercorns, crushed
1/2 teaspoon dried oregano
salt
sprig of basil, to garnish
crusty bread or bread sticks, to serve
2 large beefsteak tomatoes
2 ripe avocados
2 shallots
1/3 cup (3 fl oz) 90 ml olive oil
2 tablespoons lemon juice
1/2 teaspoon caster sugar (superfine granulated)
1/4 - 1/2 teaspoon dry mustard
1-2 teaspoons green peppercorns, crushed
1/2 teaspoon dried oregano
salt
sprig of basil, to garnish
crusty bread or bread sticks, to serve
method
1. Thinly slice Mozzarella cheese and tomatoes and arrange on 4 small plates.
2. Cut avocados in half, remove stones and peel. Cut avocados into neat slices and arrange on plate.
3. Peel and thinly slice shallots, separate into rings and scatter over salad.
4. Put remaining ingredients, except basil and bread, into a screw topped jar, adding salt to taste, and shake vigorously until well blended.
5. Spoon over salad and leave to marinate for 1 hour before serving.
6. Serve chilled, garnished with basil, with warm crusty bread or bread sticks.
2. Cut avocados in half, remove stones and peel. Cut avocados into neat slices and arrange on plate.
3. Peel and thinly slice shallots, separate into rings and scatter over salad.
4. Put remaining ingredients, except basil and bread, into a screw topped jar, adding salt to taste, and shake vigorously until well blended.
5. Spoon over salad and leave to marinate for 1 hour before serving.
6. Serve chilled, garnished with basil, with warm crusty bread or bread sticks.
serving amount
serves 4
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