Red leaf salad with radish, buffalo mozzarella fritters and anchovy sauce


You'll need

  Salad 1 head of radicchio, outer leaves discarded, leaves coarsely torn 2 heads of pink witlof, leaves separated 3 radishes 80 gm Ligurian olives, or other small black olives, pitted To serve: flat-leaf parsley and purple basil leaves   Anchovy sauce 50 gm tin anchovies, drained, oil reserved 1 tbsp lemon juice 1 small clove of garlic, finely chopped 2 tbsp olive oil   Mozzarella fritters 120 gm (2 cups) breadcrumbs made from day-old sourdough bread 2 tbsp coarsely chopped flat-leaf parsley, plus extra leaves, to serve 2 tbsp coarsely chopped basil 1 tsp finely grated lemon rind 4 (110gm each) buffalo mozzarella each torn into 4 pieces For dusting: plain flour, seasoned to taste 1 egg, lightly beaten For shallow-frying: olive oil

Method

  • 01
  • For anchovy sauce, process anchovies, lemon juice and garlic in the bowl of a small food processor until smooth. Add reserved oil and olive oil, drop by drop at first, then in a slow steady stream until mixture is thick and emulsified. Add 1 tbsp boiling water, season to taste with freshly ground black pepper and combine well. Makes about ΒΌ cup.
  • 02
  • For mozzarella fritters, place breadcrumbs, herbs and lemon rind in a bowl, season to taste with sea salt and ground black pepper and combine well. Dust torn mozzarella in seasoned flour, shaking off excess, then in beaten egg, allowing excess to drain off and coat in breadcrumb mixture, pressing crumbs to adhere. Place on a baking paper-lined tray and refrigerate until just before serving.
  • 03
  • Using a mandolin or sharp knife, cut radishes as thinly as possible, then place in a bowl of iced water and refrigerate until ready to serve. Place radicchio, red witlof and drained radish in a bowl and toss to combine well. Divide salad among bowls, then scatter with olives.
  • 04
  • Heat 1cm olive oil in a heavy-based frying pan and cook mozzarella fritters, in batches, over medium-high heat, for 2-3 minutes or until crisp and golden. Drain on absorbent paper, then scatter fritters and parsley and purple basil leaves over salads, drizzle with anchovy sauce and serve immediately.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Vegetarian canape recipes

recipes

Veal carpaccio with ruby grapefruit and celery salad

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

Pork crackling, prawn and watercress salad

Peaches with burrata, prosciutto crudo and rocket

recipes

Chicken, egg and lemon soup

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×