Salad with persimmon and mozzarella

Salad with persimmon and mozzarella

INGREDIENTS
2 large ripe but dense persimmon
2 handfuls of lettuce radicchio
2 handfuls of arugula
2 handfuls of the mixture of lettuce corn and beet leaves
250g Burrata cheese or mozzarella
1/4 cup pomegranate seeds
4 sprigs mint

For the filling:

1/4 cup olive oil
1/2 h. L. grated lemon peel
2-3 tbsp. l. lemon juice
1 tbsp. l. honey
1/4 h. L. salt

For the topping:
1/4 cup pistachios
1 tbsp. l. seeds black and light sesame
1 tbsp. l. coriander seeds
1 h. L. cumin seeds
1/2 h. L. fennel seeds
1/2 h. L. black peppercorns
1/2 h. L. sea salt

COOKING METHOD

1.Topping: Toast pistachios on a dry frying pan, cool and chop coarsely.

2. On a dry frying pan sprinkle coriander, sesame, cumin and fennel and cook over medium heat, shaking pan until the seeds begin to emit fragrance, 1-2 minutes. Cool.

3. Pour black pepper in a mortar and large interpret. Add the toasted seeds and chop. Then add in the mortar pistachios and a pinch of salt, lightly mash.

4. Filling: Mix the lemon zest, 2 tbsp. l. lemon juice, honey, salt and olive oil in a small jar and shake.
Try dressing, if necessary, add a little more salt or lemon juice.

5. Listya radicchio Narva into small pieces. In a large bowl mix all the salad leaves with a small amount of filling. Put the leaves on a large platter and arrange slices of cheese.

6. Cut persimmon thin circles. Arrange on a persimmon salad, sprinkle with pomegranate seeds and garnish with mint leaves. Pour over salad and sprinkle with the remaining dressing mixture of mortar.

салат с хурмой и моцар

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