Vegetable Salad with Curry Vinaigrette and Fresh Mozzarella

Name: Vegetable Salad with Curry Vinaigrette and Fresh Mozzarella
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 113 grams baby carrots; 2 Tbsps chopped basil; 12 cherry tomatoes, halved; 2 teaspoons curry powder; 1 garlic clove, minced; 113 grams haricots verts; 4 smalls hearts of romaine, quartered; 113 grams salted fresh mozzarella, cut into 1/2-inch cubes; 2 Tbsps extra-virgin olive oil; 237 milliliters frozen peas; 2 Tbsps red wine vinegar; 4 servings Salt and freshly ground pepper; 113 grams snow peas; 1 teaspoon minced tarragon; 2 teaspoons vegetable oil; 1 Tbsp French walnut oil

Vegetable Salad with Curry Vinaigrette and Fresh Mozzarellan is If you have wine vinegar, basil, peas, and a few other ingredients on hand, you can make it. It is a rather pricey recipe for fans of Indian food.

Instructions

In a small skillet, heat the vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the garlic and cook over low heat until golden, about 30 seconds.

Ingredients you will need

Garlic

Add the curry powder and cook until fragrant, about 1 minute. Scrape the mixture into a small bowl and let cool.

Ingredients you will need

Curry Powder

Equipment you will use

Bowl

Whisk in the olive oil and walnut oil, then whisk in the vinegar and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Walnut Oil

Olive Oil

Vinegar

Equipment you will use

Whisk

In a medium saucepan of boiling salted water, blanch the snow peas until they are bright green, about 20 seconds. With a slotted spoon, transfer the snow peas to a baking sheet and spread them out to cool.

Ingredients you will need

Snow Peas

Spread

Water

Equipment you will use

Slotted Spoon

Baking Sheet

Sauce Pan

Add the haricots verts to the boiling water and cook until crisp-tender, about 2 minutes. With a slotted spoon, transfer them to the baking sheet to cool. Repeat with the carrots, cooking them until barely tender, about 4 minutes; transfer them to the baking sheet.

Ingredients you will need

Haricots Verts

Carrot

Water

Equipment you will use

Slotted Spoon

Baking Sheet

Add the peas and cook until bright green, about 1 minute; transfer them to the baking sheet.

Ingredients you will need

Peas

Equipment you will use

Baking Sheet

In a large bowl, toss together the snow peas, haricots verts, carrots, peas, tomatoes, hearts of romaine, basil and tarragon.

Ingredients you will need

Romaine Hearts

Haricots Verts

Snow Peas

Tarragon

Tomato

Carrot

Basil

Peas

Equipment you will use

Bowl

Add the mozzarella and the curry vinaigrette and toss well.

Ingredients you will need

Vinaigrette

Mozzarella

Curry Powder

Serve right away.

Equipment

Ingredients

Servings:

113grams

baby carrots 2Tbsps

chopped basil 12

cherry tomatoes, halved 2teaspoons

curry powder 1

garlic clove, minced 113grams

haricots verts 4smalls

hearts of romaine, quartered 113grams

salted fresh mozzarella, cut into 1/2-inch cubes 2Tbsps

extra-virgin olive oil 237milliliters

frozen peas 2Tbsps

red wine vinegar 4servings

Salt and freshly ground pepper 113grams

snow peas 1teaspoon

minced tarragon 2teaspoons

vegetable oil 1Tbsp

French walnut oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.