Mozzarella Salad With Green Herb Dressing

Total Time
15 mins
0 mins

This is from Savor the Flavor of Oregon. A nice big and hearty, yet cold salad.

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  1. Tear the various lettuces into bite size pieces and combine with cherry tomatoes (halve the tomatoes if they are large).
  2. Cube the mozzarella and combine with lettuce and tomatoes. Set aside.
  3. For dressing: In a food processor bowl or blender, combine egg, mustard, vinegars, salt and pepper.
  4. Add olive oil in a thin stream.
  5. Process until emulsified.
  6. Toss with salad, serve immediately.
Most Helpful

4 5

Very good Salad recipe...I added some splenda to the dressing as I thought it was alittle tart for us...Tasted great.

5 5

Absolutely MY kind of salad recipe! I LOVED all of the mixture of bitter and mellow lettuce leaves and also added a few sprigs of mache. I used little tomatoes in place of cherry tomatoes and a buffalo mozzarella cheese. I think your recipe has been altered, maybe with the latest changes, but I could find no green herbs in the ingredients? So, I threw in a handful of tarragon, parsley and a little chopped lovage for good measure. BTW, escarole is Malcolm's favourite lettuce leaf, so he was in seventh heaven! We both liked the rich dressing and for that I used a neighbour's free-range egg, super fresh and small in size. Made for the Europe on a Plate game and as a free review for your guess in the game! Merci encore, FT:-)

3 5

I liked this rather a lot, DH and our guest liked it a little less. I loved the escarole (witlof)in it and the semi sharpness of the mustard/ balsamic combination. That however was the stumbling block for the others who tried it. If you like strong flavours you will like this a lot. Please see my rating system: a lovely 4 stars for a recipes I will definiately make again for myself. Thanks!