Bosco Salad

Salad for dinner anyone? Bosco Salad is the way to go! It's my favourite salad in the whole wide world and because I cannot go to my usual Milano's in Grand Canal Dock (or Pizza Express as they call it in the UK), I have made it myself. It has lots of greens, avocado, fire roasted red peppers, garlicky mushrooms, mozzarella and 2 fabulous dressings. All of those ingredients are so fabulous that you don't really need a dressing, but if we are copying Milano's, we have to make them also. They are worth it though! That mustard honey dressing is the best thing ever! And if that's not enough for you, add more veggies of your choice and some nice tasty bread, and you will have a delicious dinner!

Ingredients (2 mains):
  • 170g / 6 oz spinach
  • 1 avocado
  • 1 mozzarella ball or small balls
  • 200g / 7oz closed cup mushrooms
  • 100g / 3,5oz fire roasted red peppers
  • 2 cloves garlic
  • salt and pepper to taste
  • balsamic glaze (reduced balsamic)
  • Dijon honey dressing (ingredients below)

If you don't have ready made dressings, start with preparing both of them. For the mustard honey dressing you will need 1/6 cup of balsamic vinegar, 1/6 cup of water, 1/2 cup of olive oil, 1 tbsp of Dijon mustard, 1 tbsp of honey and salt and pepper to taste. Mix all except olive oil in a bowl and then pour the olive oil slowly while whisking vigorously for the mixture to emulsify. Taste and add any of the ingredients to your taste. For the balsamic glaze you will need 2 1/4 cup of balsamic vinegar, salt and 1/4 tsp of honey (optional). Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer and cook until thickened and syrupy, about 15 minutes. Remove from heat; stir in honey (if desired) and salt. Let cool completely before serving (glaze will thicken slightly as it cools).

If you want to serve the salad with a pizza dough pieces, like Milano's does, you will need to make them in advance also. I have used my 24hrs pizza dough recipe and added some herbs to the dough. You can serve this salad with any bread of your choice so don't worry if you don't have time or simply don't want to do it. 

Now onto the salad. Heat some olive oil in a frying pan, slice mushrooms and add them to the oil together with 2 crashed garlic cloves. Fry for about 3 minutes until mushrooms are soft but tender and garlicky.  

Place the greens onto each plate, then add half of avocado, mushrooms, mozarella slices and red peppers, and finish off with the balsamic glaze and Dijon dressing.


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