The Masters’ Recipe
Mixed greens with assorted vegetables, buffalo mozzarella and pesto.
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Ingredients
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Salad
Pesto Dressing
Optional finishing
Method
Pesto Dressing
Toast nuts
In a small dry skillet over medium heat, toast 2 tablespoons pine nuts, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a small bowl to cool.
With the motor running, slowly drizzle in 1/2 cup extra-virgin olive oil until the pesto emulsifies and reaches a loose, pourable consistency. Add 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pulse briefly to combine and taste; adjust salt, pepper, or lemon to preference.
If the pesto is too thick for dressing, thin with 1–2 tablespoons warm water or additional olive oil until it coats the back of a spoon. Transfer pesto to a small bowl and set aside.
Salad Assembly
Prepare vegetables: halve cherry tomatoes, thinly slice radishes and cucumber, and shave carrot with a peeler or knife. Gently pat buffalo mozzarella balls dry with paper towels to remove excess moisture.
In a large salad bowl, combine 6 cups mixed baby greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/2 cup sliced radishes, and 1/2 cup shaved carrot. Toss gently to mix.
Add buffalo mozzarella: scatter or nestle the 8 oz buffalo mozzarella pieces over the top of the greens so they remain intact and visible.
Dress the salad: spoon 3–4 tablespoons of the prepared pesto dressing over the salad (reserve extra dressing on the side). Using salad tongs or clean hands, gently toss just until the leaves are lightly coated. Be careful not to break the mozzarella.
Finish and plate: sprinkle 2 tablespoons toasted pine nuts over the salad. Drizzle the reserved 1 teaspoon olive oil over the mozzarella if desired. Tear or place fresh basil leaves on top for garnish. Season with sea salt flakes and freshly ground black pepper to taste.
Serve immediately so the greens remain crisp and the mozzarella is fresh and slightly cool.