Mozzarella di Bufala, Orange, Pomegranate & Rucola Salad

Spring is a little bit behind schedule but the colors are here!  I went to the market last Sunday and everything was so colorful, beautiful, fresh and tempting…amazing !

I found some pomegranate, beautiful oranges and some mozzarella di bufala (much easier to digest than the regular milk mozzarella).

With its incredible level of antioxidants, Pomegranate has been a true friend all winter and can be bought every season as it comes from countries like Maghreb, Central Europe, India or even Israel.

To cut a pomegranate, wear an apron and cut both extreme sides of the grenade with a sharp knife. Then cut the fruit into quarters and then soak them into a water bowl. With your hands, slowly remove the seeds and they will float at the surface (and you will not paint your kitchen with pomegranate juice! )

Ingredients:

  • 200g rucola
  • 1 large mozzarella di bufala ball, drained and sliced
  • 2 large oranges, quartered and peeled (even remove the white skin on the flesh)
  • 1 cup promegranate seeds (1 small size or half a large promegranate)
  • 4 tbsp olive oil
  • the juice of one lemon
  • Guérande salt and pepper
  • parmesan and chopped fresh mint leaves to serve (optional)

Recipe:

  1. In a bowl, mix the rucola, the mozzarella, the orange quarters and the pomegranate seeds
  2. Drizzle with olive oil, lemon juice, season to taste and mix well all the ingredients
  3. Serve with shaved parmesan and chopped fresh mint leaves

Enjoy !

apresta
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