Salads

Kipfler, Mozzarella and Asparagus Salad with Basil Vinaigrette

November 3, 2015

Kipflier, Mozzarella and Asparagus Salad with Basil Vinaigrette_-8

Hello! How are you? I hope you’re well.

I am so crazy- busy and do not feel like I am spending much time here. I mean, I’ve been posting, but I don’t feel like I have really been here, you know?

These are some of the things I have been doing:

  • Wondering why I can’t make a good caramel slice? That damn caramel always turns out a bit shitty. HALP ME.
  • Marking! Report writing! Planning for the 2016 school year!
  • Hatching a plan to perhaps not be a teacher in 2017.
  • Writing recipes and posts for the Ford Thinking Challenge. A glorious layer cake, camping recipes and an orange gelato take your fancy?
  • Hanging over on Malinda’s blog, sharing my favourite things.
  • Buying wool inserts for my boots, ’cause I am headed to NYC, guys!
  • Re- listening to Serial, waiting for season 2 to start.
  • I went to a pumpkin party and all I made were these waffles.
  • Trying to get lost in a new TV series, but failing dismally.

Also, some things I saw on the internet recently, and really liked are:

I also made this salad. But actually, that was 5 weeks ago and I am finally getting around to posting it. It’s fresh, filling and perfect for Spring. Hello. $1 asparagus, I’m looking at you!Kipflier, Mozzarella and Asparagus Salad with Basil Vinaigrette_-3

Kipflier, Mozzarella and Asparagus Salad with Basil Vinaigrette_-4

Kipflier, Mozzarella and Asparagus Salad with Basil Vinaigrette_-9

Kipfler, Mozzarella and Asparagus Salad with Basil Vinaigrette
Serves 4
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Ingredients
  1. 750g kipfler potatoes
  2. 2 bunches of asparagus, cut into thirds
  3. 1 ball {100g} buffalo mozzarella
  4. 1/4 cup pine nuts, toasted
  5. 1/3 cup sprouts
  6. 2 eggs, soft boiled {about 5 minutes}
FOR THE DRESSING
  1. 1 loose cup basil leaves
  2. 1/2 cup olive oil
  3. 1 tsp salt
  4. 1/4 cup apple cider vinegar
Instructions
  1. Wash the potatoes well and boil in a large pot with the skin on until tender.
  2. Allow to drain and cool completely.
  3. Meanwhile, blanch the asparagus by placing in rapidly boiling water for 3 minutes or until bright green.
  4. Drain and cool in cold water. Set aside.
  5. Make the dressing by blending all ingredients in a small food processor or blender.
  6. To assemble the salad, slice the potatoes and arrange on a platter or in a bowl.
  7. Top with asparagus, pine nuts, sprouts and torn buffalo mozzarella.
  8. Cut the eggs in half and lay on top.
  9. Drizzle over the dressing, season the salad and serve.
erin made this http://erinmadethis.com/
Kipflier, Mozzarella and Asparagus Salad with Basil Vinaigrette_-10

So, tell me how YOU are? What’s been happening? Any good things I need to know?

14 thoughts on “Kipfler, Mozzarella and Asparagus Salad with Basil Vinaigrette

  1. merilyn

    I love your blog thankyou erin!
    I think your photography is right up there with the best!
    and I love your recipes and take on things!
    go girl! listen to your intuition!
    have you read “big magic” Elizabeth Gilbert
    it’s very worthwhile! … love m:)X

    Reply
    1. erinmadethis Post author

      Thanks Merilyn! That is so kind of you to say.

      No, I haven’t read it yet but it is next on my list- I’ll update you x

      Reply
  2. Isabelle

    Looks delisious! I want to make it for some friends I have coming over this weekend. Could I make it the night before if I don’t add the dressing? Also I loved your post about being torn between two worlds at 27. I’m in the same boat, on one hand, dancing all night enchanted by my own inebriation sounds amazing, although, on the other hand, I want to get up early, swim, exercise and eat delisious food without worrying about throwing it up because my head feels like it’s been overtaken by war lords. I’m beginning to realise that the beauty of being 27 is we have the wisdom to do it all! Most of the time anyway.

    Reply
    1. erinmadethis Post author

      I like the idea of that, can I come? Definitely make it the night before! Maybe leave out the mozz, too.

      What lovely words about 27.

      P.S. Love the use of the work inebriation.

      Reply
  3. Claudia Brick

    Such a gorgeous salad Erin! Almost like a version of a deconstructed nicoise salad with the potatoes and soft boiled eggs, but much better! Asparagus is one of my favourite spring ingredients and it is such a lovely way to use it. Also on the caramel for caramel slice – my favourite way is with sweetened condensed milk, golden syrup and butter -very rich but so good! Similar to this recipe here – http://christinabartlett.com/delacasa/2013/10/31/caramel-hazelnut-chocolate-bars/
    What sort of caramel have you been making? Hope we will see a recipe up here for caramel slice – definitely a weakness of mine haha! <3

    Reply
    1. erinmadethis Post author

      Yes! That is the caramel I made. It just burns so easily- even with close monitoring. Ugh, what am I doing wrong??

      x

      Reply

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