Name: Fresh Mozzarella Salad with Artichokes and Heirloom Beans
Cuisine: Italian-Inspired
Ingredients: 1/2 cup olive oil; 1/3 cup lemon juice (1 lemon); 2 small garlic cloves (peeled and chopped roughly); 2 TBSP white wine vinegar; 1 cup loosely packed basil leaves; 8-10 mint leaves; sea salt and pepper to taste; 1 head butter lettuce (rinsed, dried and torn into bite sized pieces); 7 oz. fresh buffalo mozzarella balls; 2 cans artichoke hearts (packed in water, drained and halved); 1 cup cooked heirloom beans

Description

A simple salad with flavorful beans, a zesty dressing, and creamy mozzarella. Artichokes bring this salad to the same flavor profile as delicious antipasto.

Ingredients

Scale

1/2 cup olive oil
1/3 cup lemon juice (1 lemon)
2 small garlic cloves (peeled and chopped roughly)
2 TBSP white wine vinegar
1 cup loosely packed basil leaves
8–10 mint leaves
sea salt and pepper to taste
1 head butter lettuce (rinsed, dried and torn into bite sized pieces)
7 oz. fresh buffalo mozzarella balls
2 cans artichoke hearts (packed in water, drained and halved)
1 cup cooked heirloom beans

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Instructions

In a food processor or mini prep, blend together first seven ingredients until emulsified.
In a large bowl, combine dressing with beans and artichoke hearts and set aside.
On a platter, arrange lettuce and scatter the mozzarella balls(I like to tear them in half for a rustic look) on the top evenly. Spoon artichoke bean mixture over the salad and drizzle desired amount of dressing evenly on the top. Serve room temperature.

Category: Antipasto, Insalata, Primi, Side
Cuisine: Italian-Inspired