Salad with Unagrande Mozzarella, Broccoli, and Snap Peas
⏳ Time
20 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Salad with Unagrande Mozzarella, Broccoli, and Snap Peas
Ingredients
- Broccoli - 1 head
- Snap Peas - 5.3 oz
- Pistachios - 2 tablespoons
- Olive Oil - 4 tablespoons
- Rice Vinegar for Sushi - 3 tablespoons
- Mild Chili Spice - ¼ piece
Step by Step guide
Step 1
Break the broccoli into small florets, toss them into boiling salted water, and cook for 7–10 minutes. The broccoli should be easily pierced with a skewer. Immediately transfer to ice water, then pat dry with a paper towel to remove excess moisture.
Step 2
In the same water, add the snap peas and cook for 1–2 minutes. Transfer to ice water, cool, and cut diagonally into 2–3 pieces. Thinly slice the chili pepper.
Step 3
Toast the pine nuts in a dry skillet, stirring, until golden brown.
Step 4
Combine the broccoli with the snap peas, chili pepper, Unagrande mozzarella, and pine nuts. Dress with olive oil and rice vinegar. Lightly salt, mix, and serve.
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