John Myers
Mozzarella with Pomegranate Dressing
The perfect mozzarella with pomegranate dressing recipe with a picture and simple step-by-step instructions.
- 1 Pomegranate
- 150 Lamb’S lettuce
- 250 g Buffalo mozzarella
- 6 tbsp Olive oil
- 1 tbsp Lemon juice
- Salt pepper
- 1 pinch Sugar
- Wash the lettuce and drain on a sieve.
- Cut into the pomegranate, break open and remove the stones. Drain the mozzarella and cut into slices, spread over 4 serving plates.
- Heat 3 tablespoons of olive oil. Steam the pomegranate seeds for about 1 minute and season with salt, pepper, lemon juice and sugar, leave to cool briefly.
- Arrange the lamb’s lettuce around the mozzarella and spread the pomegranate dressing over it. Drizzle with the remaining olive oil and serve sprinkled with pepper from the mill.
- Tip 5: Instead of lamb’s lettuce, watercress can also be used. Then pluck the leaves and cut the stems into small pieces. First sauté the watercress stalks in the heated olive oil for about 1-2 minutes, then sauté the watercress leaves for about 1 minute. Spread the mixture over the mozzarella and drizzle with the remaining olive oil.
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