I’m mainly dairy intolerant but I’ve discovered (pretty much by accident) that I’m okay with sheep’s cheese and buffalo mozzarella, every now and then. If there were no consequences I think I’d eat mozzarella and tomato salad every single day but, to avoid “gut wars”, it remains an occasional treat! If we are out in Chamonix I’ll buy large creamy burrata di buffalo; this is soft inside and will disintegrate if you try to cut so, you must do as the Italians, rip it apart instead! Here in Cumbria I’ve recently found burrata di buffalo bocconcini at the Booths Keswick store and so that is what I’ve used in this salad. But if you can’t get this, use a large boule torn into smaller pieces. When you are using vegetables such as mooli and courgette in salads I think they need to be wafer thin – I use a mandolin but a very sharp knife, broad vegetable peeler or spiralizer will also work.
1 medium size mooli or white turnip
1 large courgette
12 burrata di buffalo bocconcini
2 tbsps. capers
Fresh thyme stems
Freshly ground black pepper to taste
handful of parsley
3 tbsps. avocado oil
1 tbsp. sherry vinegar
1 tsp. Dijon mustard
½ tsp. runny honey
Sea-salt & freshly ground black pepper
First make the dressing; whizz the parsely in a blender or chop with a mezzaluna until you have a green pulp. Add the oil to the leaves gradually, continue to blend whilst adding the oil. Then add all remaining ingredients, in the order listed, and blend well until you have a smooth glossy dressing. Chill until you are ready to serve the salad.
Mandolin or finely slice the mooli and courgette, then divide between four plates. Remove the woody tough parts from the thyme stems and scatter the more delicate new shoots all over each plate along with the capers. Finally it is time to break into the bocconcini – I think it is a good idea to have someone else nearby in the kitchen to make sure nothing goes missing! Drizzle with dressing and serve.