Why beetroot mozzarella and anchovy salad?
As a food editor, I am often asked where do you get your inspiration for recipes? The answer is easy. I'm constantly inspired by what I see around me.
I can be at the local supermarket, walking past a little old ladies shopping trolley and I may get an idea simply from her weekly list. It can be from reading a new menu at a restaurant and most often from produce itself.
This salad is inspired after finding beautiful baby golden beetroot at the markets. I love the earthiness of beetroot, especially baby beetroots raw. They are best pared with a delicate balance of flavours. Beetroots love the tartness of lemon and the saltiness of white anchovies. I have tied all these flavours together with one of my favourites, creamy buffalo mozzarella.
1 bunch each baby golden and regular beetroot
¼ cup (60ml) extra virgin olive oil
1 quarter preserved lemon, flesh discarded
1 cup mint leaves picked
250g buffalo mozzarella
10-12 white anchovies
Scrub beetroots, removing any dirt and blemishes and trim off stalks leaving 2 cm. Using a peeler or mandolin thinly shave beetroots. Place red beetroot in a bowl of cold water and golden beetroot in a separate bowl of water. Leave to sit for 5 minutes.
Meanwhile finely chop preserved lemon and combine in a small bowl with olive oil. Season with salt and pepper and set aside.
To serve, drain beetroot and arrange on a platter. Tear over buffalo mozzarella and scatter with mint leaves and preserved lemon dressing. Lay anchovies over the top and serve.