Simply Her (Singapore) - - Home & Food Recipes - By Jean-Marie Mer­ret, ex­ec­u­tive sous-chef of The Senso Group

Serves 4


For the basil pesto: 2 cups fresh basil 40g grated parme­san cheese 10g pine nuts 3 tbsp ex­tra vir­gin olive oil Salt, to taste 100g each of red, yel­low and or­ange cherry toma­toes, diced 2 San Marzano toma­toes, diced 2 Roma toma­toes, diced 2 Mo­mo­taro toma­toes, diced A dash of salt and black pep­per

cup chives 3 banana shal­lots, finely chopped 6 fresh basil leaves 1 tbsp white wine vine­gar 2 tbsp ex­tra vir­gin olive oil 3 balls of buf­falo moz­zarella (about 125g each), diced


1 To make the basil pesto, blend the basil, parme­san cheese and pine nuts in a food pro­ces­sor. Add the olive oil slowly in a con­stant stream as the ma­chine is run­ning. Add salt to taste. Set aside. 2 Mix all the toma­toes in a large bowl and sea­son with salt and black pep­per. 3 Mix in the chives, shal­lots, basil and white wine vine­gar. Mix well and stir in 2 tbsp olive oil. Trans­fer to a plate and top with the buf­falo moz­zarella and basil pesto.

All the in­gre­di­ents for this salad are avail­able at Paragon and Tan­glin Mar­ket Place.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.