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Vegetarian
Rocket Tomato Truffle Salad
Portions2 peopleChangeTiming 14 minsViewIngredients7 IngredientsViewSwitzerland93 % localView
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Ingredients (7)
- 2 tablespoons balsamic vinegar
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 200 grams cherry tomatoes
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Storage tip
The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.
- 60 grams mozzarella
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2 teaspoons NBROSIA black truffle oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Product info
An authentic single-origin truffle oil made from real truffles using a fermentation-based patented technology developed by Swiss startup Nectariss.
Learn more - 100 grams rocket
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.25 teaspoon salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 60 grams walnut halves
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients
Local shopping
Seasonality
Environmental impact (low)
Portions (2)
Tools (6)
Timing (14 mins)
Instructions
Wash and drain 100 grams rocket in a colander |
Wash 200 grams cherry tomatoes and cut them in halves |
Add the rocket, the tomato halves and 0.25 teaspoon salt to a large bowl and toss the salad |
Cut 60 grams walnut halves into pieces of around 1 cm |
Add the walnut halves into a small frying pan and heat them up over medium heat for about 5 minutes |
Add 2 teaspoons NBROSIA black truffle oil, 2 tablespoons balsamic vinegar and 1 tablespoon water into a small bowl, stir well and pour the dressing over the rocket and tomatoes |
Cut 60 grams mozzarella into cubes of around 1 cm |
Add the mozzarella cubes and the fried walnuts to the cherry tomatoes, toss the salad and serve in plates |