Salad with Unagrande mozzarella, broccoli and green peas
4 servings
20 minutes
This salad is the embodiment of European culinary sophistication, a harmonious blend of fresh vegetables and the tenderness of Unagrande mozzarella. Broccoli, gently blanched to perfect texture, retains its brightness and crunchiness, while snap peas add lightness and a sweet note to the dish. The spiciness of chili pepper adds a piquant touch, creating a play of contrasts, and pine nuts enrich the flavor with their buttery depth. Dressed with olive oil and rice vinegar, the salad achieves a perfect balance of acidity and richness. It is not just a light dish — it is an exquisite gastronomic find suitable for both festive tables and healthy everyday meals. It is ideal for connoisseurs of fresh, natural ingredients and refined flavor combinations.
1
Break the broccoli into small florets, toss them into boiling salted water, and cook for 7-10 minutes. The cooked broccoli should be easily pierced with a skewer. Immediately transfer to ice water, then pat dry with a paper towel.
- Broccoli cabbage: 1 piece
- Chili pepper: 0.3 piece
2
Add the snap peas to the same water and boil for 1-2 minutes. Transfer to ice water, cool down, and cut diagonally into 2-3 pieces. Slice the chili pepper into thin strips.
- Green peas: 150 g
- Chili pepper: 0.3 piece
3
Roast the pine nuts in a dry pan, stirring, until golden brown.
- Pine nuts: 2 tablespoons
4
Mix broccoli with snap peas, chili pepper, Unagrande mozzarella, and pine nuts. Dress with olive oil and rice vinegar. Lightly salt, mix, and serve.
- Broccoli cabbage: 1 piece
- Green peas: 150 g
- Chili pepper: 0.3 piece
- Pine nuts: 2 tablespoons
- Olive oil: 4 tablespoons
- Rice vinegar: 3 tablespoons