Tomato, mozzarella and anchovy salad with pesto dressing
Celebrate the Mediterranean flavours of this salad – think sweet cherry tomatoes, salty anchovies, crunchy croutons, creamy mozzarella, all topped off with a dressing made from Saclà Classic Basil Pesto, ricotta and lemon. Garnished with chopped pistachios and pine nuts.
Ingredients
Metric
Imperial
- 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
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
- 1 tbsp of olive oil
- 80g of rustic bread, cubed
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
- 2 tbsp of Saclà Classic Basil Pesto
- 2 tbsp of ricotta
- 1 tbsp of lemon juice
- 1 tbsp of olive oil
Arrange the romaine lettuce onto a large serving plate, then scatter over the tomatoes and croutons. Lay over the anchovies
- 1 romaine lettuce, chopped
- 160g of cherry tomatoes, halved
- 8 anchovy fillets in oil
Delicately spoon over the pesto dressing and scatter over the pine nuts and basil leaves
- 1 handful of pine nuts
- 1 handful of basil leaves, ideally small
Top the salad with the mozzarella, then cover the mozzarella with the pistachios and a sprinkle of black pepper. Serve immediately
- 1 mozzarella cheese, quartered (but not all the way through) and opened up like a flower
- 1 handful of pistachios, finely chopped
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