Try this beautifully fragrant salad from Eunice Power this week.
"As a starter, this really fits into the ‘dig in and help yourself’ trend that is so popular at weddings now. This salad will stand or fall depending on the integrity of its ingredients. The quality of the mozzarella is so important – I favour Toonsbridge fresh mozzarella cheese for its soft, delicate texture and rich, creamy flavour. I use Gubeen chorizo, with lots of peppery rocket with roast almonds." – Eunice Power
Yield: Serves: 8
- 180g/6.3oz chorizo
- Olive oil
- 3 balls of Toonsbridge mozzarella, approximately 450g/15.8oz
- 180g/6.3oz rocket
- 1 handful flat leaf parsley
- 150g/5.2oz roast almonds with paprika, see recipe
- Maldon sea salt and pepper
- For roast almonds with paprika
- 150g/5.2oz whole blanched almonds
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon Maldon sea salt
- For the almonds, preheat the oven to 150°C/300°F. Combine all the ingredients together and roast for 25 minutes until golden brown.
- Start off by slicing the chorizo into chunks, then heat the olive oil in a large frying pan and add the chorizo.
- Cook over a medium heat until the chorizo begins to release its wonderful flavour and oils. Remove from the heat and allow to cool.
- Tear each mozzarella ball into six pieces
- In a large bowl, add the chorizo, rocket, half the almonds, mozzarella and parsley and mix lightly. The chorizo oil will dress the salad. Transfer to a large platter, scatter over the remaining nuts and place mozzarella on top and serve immediately.
TIP: Play around with flavours, such as crispy Parma ham or, in the summertime, peaches or nectarines go really well with Ardsallagh goat’s cheese.