Fall Salad in Nurishh® Mozzarella Tuile

Whether you offer this delicious salad seasonally or give it a permanent place on the menu, your guests won’t be able to get enough of this fall-inspired salad. Complete with an array of veggies atop of freshly made mozzarella tuile, this salad will have your guest falling in love. Recipe courtesy Chef Olivier DeSaintmartin, Caribou Cafe



Large Pot, Saute Pan

For Salad:
  1. Bring a large pot of salted water to a boil. Set a bowl of ice water nearby.

  2. Blanch the beets until al dente, then strain them out and plunge into the ice water. Repeat with the asparagus and radishes, blanching them less than the beets.

  3. Separate all the leaves from the endive, romaine, and Boston lettuces.

  4. Clean the mushrooms and slice if larger than a quarter.

  5. Heat a saute pan over low heat and add the oil, shallots, and garlic. Add the mushrooms and season with salt and pepper. Cook until tender, about 5 minutes, then remove the mushrooms with a slotted spoon, leaving the oil.

  6. Add the mustard and vinegar to the pan and stir gently. Pour the vinaigrette into a large salad bowl. Add the truffle oil.

  7. Quarter the radishes and beets.

  8. Heat a nonstick pan over medium heat. Toss ¼ cup of the Nurishh mozzarella with a sprinkle of potato starch and add it to the pan. No oil is necessary. Cook until it lightly browns, flip once, and remove when the tuile firms up. Immediately put it on an upside-down small bowl to harden. Repeat to make five tuiles.

  9. In the center of each plate, place a tuile. Mix all the lettuces, zucchini, radishes, and asparagus and toss gently in the vinaigrette. Fill the tuiles with salad.

  10. Add the beets and mushrooms to the remaining vinaigrette and toss lightly. Add them to the top of each salad. Finish with a sprinkle of sea salt and fresh herbs.


  • portions


  • serving size

    1 Salad

  • day part

    Dinner, Lunch

For Salad:
  • 5

    Each, baby red beets

  • 10

    Spears asparagus

  • 5

    Each, radishes

  • 1

    Head young boston lettuce

  • 1

    Heart romaine lettuce

  • 1

    cup shiitake or other mushrooms

  • 3

    tbsp sunflower oil

  • 1

    Clove garlic, chopped

  • 1

    Each, shallot, chopped

  • Sea salt and white pepper, to taste

  • 2

    tbsp dijon mustard

  • 1

    tbsp white wine vinegar

  • 1

    tbsp fruffle oil (preferably black)

  • 1 1/4

    cups Nurishh® Mozzarella Style Plant-Based Cheese Shreds

  • Potato starch, as needed

  • Chopped fresh herbs for garnish