Buffalo Mozzarella Salad with Fennel and Capers


One portion fresh rocket per person
2 T olive oil
3 fennel bulbs, sliced
Salt & pepper to taste
2 fresh buffalo mozzarella rounds, sliced
1 T capers
1 T flour
1 T butter
Handful fresh sage leaves
6 anchovies
I invented this salad one Sunday lunchtime when I realised I’d better pull something special out of the hat for a couple of gourmand friends. It was lovely!


1.Cover a large serving platter* with the rocket.
2.Toss the sliced fennel with one tablespoon of the olive oil, season lightly, and scatter over the rocket.
3.Top with the mozzarella slices.
4.Stir the capers and flour together, then scoop the capers out with a fork.
5.Heat the butter in a pan and frizzle the flour-dusted capers in the hot butter until crisp.
6.Remove and scatter over the salad.
7.Add the rest of the olive oil to the pan and reheat.
8.When the oil is smoking, add the sage leaves to the pan.
9.Remove from the heat immediately, and spoon the crisp sage and buttery sauce over the salad.
10.Garnish with the anchovies and serve as a starter, or as a salad with fish.

* You could also prepare the salad on individual plates for a more formal starter.

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