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Archive of BBC Food Recipes

Sun-blushed tomato, mozzarella and truffle salad with onion rings

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
From Ready Steady Cook

Method


  1. For the salad, place all the salad ingredients into a bowl and mix well. Place the salad onto a serving plate.

  2. For the onion rings, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  3. Dredge the onion rings in the seasoned plain flour.

  4. Place the self-raising flour into a large bowl, add the sparkling water and salt and whisk to make a thick batter. Add more sparkling water if necessary.

  5. Dip the floured onion rings into the batter, then carefully place into the hot oil. Deep-fry for 3-4 minutes, or until golden and crisp.

  6. Remove the onion rings with a slotted spoon, drain on kitchen paper and sprinkle with salt.

  7. To serve, top the salad with the onion rings.

Ingredients

For the salad

  • ½ ball buffalo mozzarella, sliced
  • 8 sun-blushed tomatoes
  • handful fresh basil, roughly torn
  • 1-2 tbsp olive oil
  • ½ truffle, thinly shaved (available from specialist greengrocers and some delicatessens)

For the onion rings

  • 300ml/½ pint vegetable oil, for deep frying
  • 2 banana shallots, skin removed, cut into rings
  • 85g/3oz plain flour, seasoned with salt and freshly ground black pepper
  • 150g/5½oz self-raising flour
  • 75ml/2½fl oz sparkling water
  • pinch salt

Shopping List

Sun-blushed tomato, mozzarella and truffle salad with onion rings

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

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