Antipasto / Salad
A fresh Italian-style salad with lightly blanched turnip greens, creamy mozzarella, lemon, extra virgin olive oil, and crisp toasted breadcrumbs for contrast.
Recipe video
Trim the cime di rapa, removing tough stems and any yellow leaves.
Wash the greens very well in cold water, changing the water until no grit remains.
Bring a large pot of salted water to a steady boil.
Blanch the greens for 2–3 minutes, just until bright green and tender.
Transfer them immediately to cold water to stop the cooking.
Drain thoroughly, then gently squeeze out excess water without crushing the leaves.
Cut the greens into bite-size pieces and place them in a large bowl.
Whisk olive oil, lemon juice, grated garlic, chili flakes, salt, and pepper.
Toss the warm or room-temperature greens with half of the dressing.
Tear the mozzarella into rustic pieces and pat lightly with kitchen paper.
Halve the cherry tomatoes and season them with a small pinch of salt.
Arrange greens, mozzarella, and tomatoes on a serving platter.
Finish with the remaining dressing, toasted breadcrumbs, lemon zest, basil, and pine nuts if using.
