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Mozzarella Roulade with Arugula and Toasted Walnuts


Mozzarella Roulade with Arugula and Toasted Walnuts
Serves 8
Mozzarella may be flattened into sheets and filled with all sorts of delicious ingredients, then rolled up and cut into spirals. They’re pretty much the definition of appealing, no-cook summer cooking. Ready-to-use mozzarella sheets made by Bel Gioso are available in many cheese shops and groceries. But if you can’t find them, make an easy salad inspired by this recipe: just toss together young arugula, your favorite olive oil, lightly toasted walnuts and sea salt, and serve it over a few slices of fresh mozzarella.
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Ingredients
  1. 1 12-ounce mozzarella sheet, at room temperature
  2. ⅓ cup chopped arugula
  3. ⅓ cup lightly toasted walnuts, finely chopped
  4. ½ cup grated Parmesan cheese, preferably Parmigiano Reggiano
  5. Olive oil, for drizzling
Instructions
  1. To make: Unroll the mozzarella sheet, and cover it with the arugula and walnuts–try to distribute them evenly, but don’t worry if it’s a little irregular. Sprinkle the grated Parmesan over the arugula and walnuts.
  2. Starting at the short end of the sheet, carefully roll up the mozzarella. The roll will hold together on its own, no need to secure it. Cut the roll into half-inch slices and serve, drizzled with olive oil.
Notes
  1. The roulade is best when it’s made an hour ahead, so that the cheese can absorb the flavors of the filling. Let the finished roll rest wrapped in the refrigerator.
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culture: the word on cheese

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