Ingredients

Method

For the aioil:
• 2 Woolworths free-range large egg yolks
• 1 T Woolworths Dijon mustard
• Maldon sea salt, season to taste
• ½ cup Woolworths canola oil
• 1 T fresh Woolworths lemon juice
• 1 Woolworths garlic clove, grated
• 1 T Woolworths fresh Italian parsley, finely chopped
• 1 T Woolworths fresh dill, finely chopped
• 1 T Woolworths fresh mint, finely chopped
• 1 small, bruised tomato leaf (optional)
For the salad:
• 500 g ripe Woolworths Mediterranean tomatoes, roughly chopped
• 1 Woolworths fresh fennel bulb, roughly chopped
• Maldon sea salt, to taste
• Woolworths Mediterranean extra virgin olive oil, to drizzle
• 1 T Woolworths red wine vinegar
• buffalo mozzarella cheese, roughly torn
• 1 Woolworths African bird’s eye chilli, finely chopped
• Woolworths smoked chilli flakes, optional, to garnish

Method

Ingredients

1. Whisk the egg yolks, Dijon mustard, and sea salt in a bowl. Gradually drizzle in the canola oil while whisking until the mixture thickens. Smash the garlic, a pinch of sea salt, parsley, dill, and mint in a mortar and pestle until a paste forms. Stir in the lemon juice, garlic herb paste and bruised tomato leaf, if using.

2. In a separate bowl, combine the chopped tomatoes, fennel, and sea salt. Drizzle with olive oil and red wine vinegar, tossing to coat. Add the buffalo mozzarella, fresh chili, and chili flakes, and gently mix.

3. Serve the herby aioli alongside or under the tomato salad. Enjoy!

Shop prepared salads at Woolworths: