Spring Caprese Salad with Buffalo CheeseSpring Caprese Salad with Buffalo Cheese
Spring Caprese Salad with Buffalo Cheese
Spring Caprese Salad with Buffalo Cheese
Mia Campbell
Mia Campbell
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Recipe - Coal Harbour
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Spring Caprese Salad with Buffalo Cheese
000
Ingredients
1 cup of arugula or mixed greens
1 cup fresh shelled snap peas
1 bunch of fresh asparagus (10-12 stalks), trimmed
1 handful of fresh basil leaves
1/4 cup chopped green olives
8 oz Bella Casara Buffalo Mozzarella Cheese
olive oil
fresh ground cracked pepper and sea salt
Directions

Directions

Warm a cast iron skillet over medium heat.

Add a drizzle of olive oil and prepared asparagus. Season with salt and pepper.

Cook for 8-10 min, or until just tender and slightly browned. **A good tip is to bend the asparagus, where it breaks in half is where you should trim and discard the woody ends.

Fill a large pot or pan with water and place over high heat. Also prepare a bowl full of ice and cold water.

Place the snap peas in the boiling water for approximately 2 min to blanch them.

Once done, use a slotted spoon to remove the peas and immediately drop into the ice water bowl to stop the cooking.

Remove the buffalo mozzarella and cut into ½ inch thick pieces arranged on a plate.

Top the Casara buffalo with peas and asparagus, olives, fresh basil, and greens.

Add a drizzle of olive oil, freshly cracked black pepper, and salt. Serve immediately or if you plan to serve later, wait to add the olive oil, salt, and pepper.

Cover and place in the fridge until you're ready to serve.

Nutritional Information

Directions

Warm a cast iron skillet over medium heat.

Add a drizzle of olive oil and prepared asparagus. Season with salt and pepper. Cook for 8-10 min, or until just tender and slightly browned. **A good tip is to bend the asparagus, where it breaks in half is where you should trim and discard the woody ends.

Fill a large pot or pan with water and place over high heat. Also prepare a bowl full of ice and cold water.

Place the snap peas in the boiling water for approximately 2 min to blanch them.

Once done, use a slotted spoon to remove the peas and immediately drop into the ice water bowl to stop the cooking.

Remove the buffalo mozzarella and cut into ½ inch thick pieces arranged on a plate.

Top the Casara buffalo with peas and asparagus, olives, fresh basil, and greens.

Add a drizzle of olive oil, freshly cracked black pepper, and salt.

Serve immediately or if you plan to serve later, wait to add the olive oil, salt, and pepper.

Cover and place in the fridge until you're ready to serve.

0 minutes
Prep Time
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Cook Time
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Servings

Shop Ingredients

Makes 0 servings
1 cup of arugula or mixed greens
Earthbound Farm - Organic Baby Arugula
Earthbound Farm - Organic Baby Arugula, 142 Gram
$6.39$4.50/100g
1 cup fresh shelled snap peas
Not Available
1 bunch of fresh asparagus (10-12 stalks), trimmed
Asparagus - Fresh - Bunch
Asparagus - Fresh - Bunch, 465 Gram
$6.14 avg/ea$1.32/100g
1 handful of fresh basil leaves
Western Family - Fresh Sweet Basil
Western Family - Fresh Sweet Basil, 84 Gram
$6.29$7.49/100g
1/4 cup chopped green olives
Western Family - Signature Pitted Castelvetrano Olives
Western Family - Signature Pitted Castelvetrano Olives, 290 Millilitre
$8.99$3.10/100ml
8 oz Bella Casara Buffalo Mozzarella Cheese
Bella Casara - Buffalo Mozzarella
Bella Casara - Buffalo Mozzarella, 125 Gram
$13.99$11.19/100g
olive oil
Western Family - Extra Virgin Olive Oil
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$13.49$2.70/100ml
fresh ground cracked pepper and sea salt
Windsor - Salt & Pepper Shakers
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g

Nutritional Information

Directions

Warm a cast iron skillet over medium heat.

Add a drizzle of olive oil and prepared asparagus. Season with salt and pepper. Cook for 8-10 min, or until just tender and slightly browned. **A good tip is to bend the asparagus, where it breaks in half is where you should trim and discard the woody ends.

Fill a large pot or pan with water and place over high heat. Also prepare a bowl full of ice and cold water.

Place the snap peas in the boiling water for approximately 2 min to blanch them.

Once done, use a slotted spoon to remove the peas and immediately drop into the ice water bowl to stop the cooking.

Remove the buffalo mozzarella and cut into ½ inch thick pieces arranged on a plate.

Top the Casara buffalo with peas and asparagus, olives, fresh basil, and greens.

Add a drizzle of olive oil, freshly cracked black pepper, and salt.

Serve immediately or if you plan to serve later, wait to add the olive oil, salt, and pepper.

Cover and place in the fridge until you're ready to serve.

Directions

Directions

Warm a cast iron skillet over medium heat.

Add a drizzle of olive oil and prepared asparagus. Season with salt and pepper.

Cook for 8-10 min, or until just tender and slightly browned. **A good tip is to bend the asparagus, where it breaks in half is where you should trim and discard the woody ends.

Fill a large pot or pan with water and place over high heat. Also prepare a bowl full of ice and cold water.

Place the snap peas in the boiling water for approximately 2 min to blanch them.

Once done, use a slotted spoon to remove the peas and immediately drop into the ice water bowl to stop the cooking.

Remove the buffalo mozzarella and cut into ½ inch thick pieces arranged on a plate.

Top the Casara buffalo with peas and asparagus, olives, fresh basil, and greens.

Add a drizzle of olive oil, freshly cracked black pepper, and salt. Serve immediately or if you plan to serve later, wait to add the olive oil, salt, and pepper.

Cover and place in the fridge until you're ready to serve.