Simple Eats – Radish, Tomato and Mozzarella Salad
A simple salad that’s both light and refreshing! And what’s best, it takes around 5 mins to prepare with no cooking involved! No complicated knife skills or time-consuming marinates, no oily utensil or cookware to clean up, so basically, no fuss!
Ingrdients (serves 1)
1 knob of mozzarella
1 packet of salad greens of your own liking
1-2 red baby radish
4-5 cherry tomatoes
A handful of toasted walnuts
A spritz of lime or lemon (and by that I mean about 2 tablespoons)
2 tablespoons of good extra virgin olive oil
Zest of 1/4 lime or lemon
1 teasp of sugar
1/4 teasp of sea salt
A dash of pepper
– Slice the mozzarella into thick slabs
– Wash the salad greens and drain.
– Thinly slice the red baby radish. They add a nice crunch to the salad, and colour too!
– Halve the cherry tomatoes. They can be replaced by 1 large or 2 medium beef tomatoes
– Whisk up the dressing in a small bowl with all the ingredients until well-incorporated
– Toast walnuts in an oven or over a warm wok until lightly brown
– To assemble, simply lay the salad greens in a large serving plate, and arrange the rest of the ingredients all over in whatever ways you like! Drizzle generously with dressing and give it a good toss and voila!
I love the aroma from the citrus oils that are released from the zest. If you are too
lazy busy to make the dressing, any good quality vinaigrette or ponzu sauce would also do great too! Here is a good recipe for ponzu dressing.
I used a packet of “Asian Mix” from Carrefour which has red-veined chinese spinach in it. Just love the intense sanguine colour. There’s arugula in there too which provides an astringent bitterness, almost to the point of being acerbic which I enjoyed. But what’s so asian about that I wonder…
Mozzarella is the default cheese used in a lot of such “bolognese-styled” salads. I would love to try with haloumi, pan-frying it a little first before adding into the salad. Very very nigella indeed!
Apart from walnuts, pinenuts, pecans and cashewnuts can also be used. As I was typing away, I was suddenly reminded of a rather witty analogy Nigella made in one of her episodes of “Nigella Bites”. She quoted the Russian formalists in saying that “The point of literature is to make the stone, stonier.” And in her opinion, “toasting the walnuts over a hot dry pan would make the walnuts nuttier. She went on to share the litmus test to tell if the nuts are ready is not so much by colour, but to experience “a sudden sense of walnutty fug hitting you”. Bewildering it might sound, but I found myself actually being bought over by the idea! This woman certainly knows how to work up some magic! Ahem… I’d digressed…
While trying to keep the ingredients list short and things simple, I suddenly recalled that basil goes extremely well with tomatoes and mozzarella, again part of the bolognese trio. Could definitely do with a few leaves here and there! Purple basil would be good, both in taste and colour!
Below are some closeups I took of the ingredients. Hope they would work up your appetite!