Tricolore Salad

FOR THE DRESSING
3tbsp mayonnaise
1tbsp lemon juice
1tbsp water
4 canned anchovy fillets, drained and finely chopped
1 garlic clove, crushed

FOR THE SALAD
200g (7oz) cherry tomatoes, halved
100g (3½oz) wild rocket leaves
1 large avocado, skinned and roughly chopped
1 red onion, thinly sliced
125g (4oz) drained mozzarella, torn into large shreds

A fresh Mediterranean salad with a divine dressing

In short	Preparation time: 15 mins Serves: 4 people Cuisine: Italian Course: Salad

Method

1 Make the dressing by combining all of the ingredients in a screw-top jar with a few twists of black pepper and shake well.

2 Combine the salad ingredients in a large bowl, pour over the dressing and toss gently to mix.

Cook's tips
You can use any kind of mozzarella with this salad recipe. Mozzarella made from buffalo milk is the tastiest but also the most expensive. You may prefer to use cow's milk mozzarella, which is a milder option.

Mini mozzarella balls, known as bocconcini in Italian, can be made from either buffalo or
cow's milk. Because they're smaller, they can
be left whole in this salad.

For a good alternative to rocket, try baby spinach leaves, which will work just as well.