Courtesy The Gourmet Review

This elegant Sweet Gem Lettuce Salad with Bufala Mozzarella, Cucumber & Yogurt Dressing is easy, healthy and a fresh spin on your oftentimes boring, traditional green salad. This is absolutely delicious and sure to win raves from family and friends. Try it and save the extra vinaigrette for another meal.

Nancy Silverton was one of the celebrity chefs featured at Four Seasons Resort Hualalai during their Made in America foodie event. A great highlight was watching Nancy and Matt Molina, the Executive Chef of Michelin starred Osteria Mozza and Pizzeria Mozza  in LA demonstrate some fabulous salad and pasta recipes.

SERVES:  4 – 5  Salads

INGREDIENTS

1/4 cup cucumbers

1/4 cup Yogurt Vinaigrette

1 head sweet gem lettuce

1/2 of a 2 ounce ball of bufala mozzarella

Chive blossoms to garnish

Extra Virgin Olive Oil

PREPARATION

Thinly slice the cucumbers and place in a bowl.

Add a pinch of salt and 1 ounce of the Yogurt Vinaigrette.

Mix thoroughly.

Plate the cucumbers.

Cut sweet gem lettuce into 4’s (trim root off) and place in a bowl.

Add 1 tablespoon of Yogurt Vinaigrette and work into leaves.

Criss cross onto cucumbers.

Slice bufala in 1/2 and place bufala in front of the lettuce.

Garnish with chive flowers

Drizzle with olive oil over the bufala.

YOGURT DRESSING

1/2 cup Lemon Vinaigrette (see recipe)

3/4 cup greek yogurt/plain

5 tablespoons fresh lemon juice

PREPARATION

In a small bowl, combine the Lemon Vinaigrette with the remaining ingredients and set aside.

LEMON VINAIGRETTE

SERVES:  1 Cup

INGREDIENTS

1/4 cup minced shallots

5 tablespoons fresh lemon juice

1 tablespoon champagne vinegar

1 teaspoon kosher salt, plus more to taste

1/2 cup extra virgin olive oil

1/2 teaspoon freshly ground black pepper, plulse more to taste.

PREPARATION

Combine the shallots, lemon juice, vinegar and salt in a small bowl.

Set the bowl aside for 5 to 10 minutes to marinate the shallots.

Add the olive oil in a slow, steady stream, whisking constantly to combine.

Stir in the pepper.

Taste for seasoning and add more salt or pepper, if desired.

Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days.

Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using.

NOTE

Nancy Silverton is the co owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, along with Mario Batali and Joe Bastianich. Nancy’s real claim to fame for me, though, is that she founded La Brea Bakery. Has anyone ever tasted better breads than La Brea Bakery in Los Angeles?

For more recipes, please check out The Mozza Cookbook.

– The Gourmet Review