Mango, Buffalo Mozzarella, and Anchovy Salad
- 2 ripe mangoes, peeled and sliced into thin wedges
- 200 g buffalo mozzarella, torn into bite-sized pieces
- anchovy fillets, finely chopped or left whole, as preferred
- 1 handful of arugula or baby spinach leaves
- 1 small red chili, finely sliced (optional, for heat)
- zest and juice of 1 lime
- 3 tablespoons extra-virgin olive oil
- fresh basil leaves, for garnish
- pink peppercorns, for garnish
- sea salt and freshly cracked black pepper, to taste
Each mouthful combines sweet, creamy mango with crisp rocket and rich anchovies.
This recipe is easy to prepare and perfect with a seafood-friendly Summer white.
Buon appetito!
- Joe Grilli, Owner & Winemaker
1. Prepare the base: Spread the rocket or baby spinach leaves on a large serving platter or individual plates.
2. Assemble the salad: Arrange the mango slices and torn buffalo mozzarella over the greens. Scatter the anchovy fillets on top.
3. Make the dressing: In a small bowl, whisk together the lime juice, lime zest, JOSEPH Extra Virgin Olive Oil, and a pinch of salt and pepper. If using chili, stir in the slices for a bit of heat.
4. Drizzle and garnish: Drizzle the dressing over the salad. Top with fresh basil and pink peppercorns for a fragrant finish.
Serve with a chilled glass of our La Biondina. Trust me - make enough for leftovers!
