The Stove
Tomato, Mozzarella And Anchovy Salad With Pesto Dressing Recipe
Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat.
Ingredients
- 2 tbsp of olive oil
- 80g of rustic bread, cubed
- 2 tbsp of Saclà Classic Basil Pesto
- 2 tbsp of ricotta
- 1 tbsp of lemon juice
- 1 romaine lettuce, chopped
- 8 anchovy fillets in oil
- 30g of Parmesan shavings
- 1 mozzarella cheese, quartered (but not all the way through) and opened up like a flower
- 160g of cherry tomatoes, halved
- 1 handful of pine nuts
- 1 handful of pistachios, finely chopped
- 1 handful of basil leaves, ideally small
Method · 20 min
- Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. Fry the croutons until lightly golden and crisp, turning regularly, then remove to kitchen paper and season with flaky sea salt
- Mix the pesto, ricotta and lemon juice with the remaining olive oil and a pinch of salt and pepper into a thick dressing. Set aside
- Arrange the romaine lettuce onto a large serving plate, then scatter over the tomatoes and croutons. Lay over the anchovies
- Delicately spoon over the pesto dressing and scatter over the pine nuts and basil leaves
- Top the salad with the mozzarella, then cover the mozzarella with the pistachios and a sprinkle of black pepper. Serve immediately
Fry the croutons until lightly golden and crisp, turning regularly, then remove to kitchen paper and season with flaky sea salt Mix the pesto, ricotta and lemon juice with the remaining olive oil and a pinch of salt and pepper into a thick dressing.
Set aside Arrange the romaine lettuce onto a large serving plate, then scatter over the tomatoes and croutons. Lay over the anchovies
Delicately spoon over the pesto dressing and scatter over the pine nuts and basil leaves Top the salad with the mozzarella, then cover the mozzarella with the pistachios and a sprinkle of black pepper.
Serve immediately