Summery 'Mozza-nella' Salad

Name: Summery 'Mozza-nella' Salad with Pickled Shallots and Tomato Vinaigrette
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 100 g Bocconcini Cheese; 2 unit(s) Ciabatta Roll; 56 g Arugula and Spinach Mix; 1 unit(s) Stone Fruit; 1 unit(s) Tomato; 2 tbsp Garlic Spread; 1 unit(s) Mini Cucumber; ¼ cup Sun-Dried Tomato Pesto; 1 unit(s) Shallot; 2 tbsp Red Wine Vinegar; 1 tsp Oil*; 2.25 tsp Sugar*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Pickled Shallots and Tomato Vinaigrette

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If you love a good crouton, this panzanella salad is for you! A generous amount of crisp garlic- flavoured croutons soak up all the best summer produce.

Tags:

Veggie

•Quick

•New

•Low CO2

Allergens:

Milk

•Gerste

•Hvede

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

100 g

Bocconcini Cheese

2 unit(s)

Ciabatta Roll

56 g

Arugula and Spinach Mix

1 unit(s)

Stone Fruit

1 unit(s)

Tomato

2 tbsp

Garlic Spread

1 unit(s)

Mini Cucumber

¼ cup

Sun-Dried Tomato Pesto

1 unit(s)

Shallot

2 tbsp

Red Wine Vinegar

Not included in your delivery

1 tsp

Oil*

2.25 tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories650 kcal

Fat33 g

Saturated Fat10 g

Carbohydrate67 g

Sugar16 g

Dietary Fiber6 g

Protein21 g

Cholesterol30 mg

Sodium1160 mg

Trans Fat0.4 g

Potassium700 mg

Calcium850 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Measuring Spoons

•Large Non-Stick Pan

•Small Bowl

•Large Bowl

Cooking Steps

Peel, then cut shallot into 1/8-inch slices.
Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Halve ciabatta horizontally, then cut into 1/2-inch pieces.
Heat a large non-stick pan over medium-high heat.
When hot, add garlic spread, swirling pan until melted, 30 sec.
Add ciabatta. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until golden-brown and crisp, 5-8 min. (NOTE: For 4 ppl, cook croutons in 2 batches using half the garlic spread per batch.)
Transfer to a plate.

While croutons toast, thinly slice cucumber.
Cut tomato into 1/2-inch peices.
Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
Cut or tear mozzarella into 1/2-inch pieces.
Add mozzarella, stone fruit and 1 tsp (2 tsp) oil to a small bowl. Season with salt and pepper, then toss to combine. (TIP: Use the best olive oil you have on hand to enhance flavour.)

Add half the pesto, 2 tbsp (4 tbsp) pickling liquid and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.

Strain pickled shallots
Add tomatoes, cucumber, pickled shallots and arugula-spinach mix to bowl with vinaigrette. Toss to coat.
Add croutons. Toss to coat.
Divide panzanella between bowls.
Top with mozzarella-stone fruit mixture.
Drizzle remaining pesto overtop.