Fresh Mozzarella and Clementine Panzanella
0
- Prep Time20 mins
- Total Time25 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
This sweet and creamy chopped salad is dressed up with a honey vinaigrette.
Dressing
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup clementine juice
2 tsp honey
1/2 tsp salt
Salad
4 celery stalks, cut in 2-in. pieces
2 tbsp olive oil, divided
1 demi-baguette, roughly torn
8 cups chopped watercress, (about 2 bunches)
4 clementines, peeled and sliced into rounds
2 250-g balls fresh mozzarella, roughly torn
3/4 cup pomegranate seeds
Instructions
Position racks in centre and top third of oven and preheat broiler.
Dressing: Whisk vinegar with oil, clementine juice, honey and salt in a medium bowl. Season with pepper.
Salad: Toss celery with 1 tbsp oil on a baking sheet. Broil in top third of oven for 5 min. Remove from oven; flip celery and push to 1 side of pan. Add torn baguette to other side of pan. Drizzle remaining 1 tbsp oil overtop. Broil in centre of oven until bread is toasted, 3 to 5 min.
Assemble watercress, clementines, mozzarella and pomegranate seeds on a platter. Top with celery and croutons. Drizzle dressing overtop.
Kitchen tip
Make this recipe vegan by substituting a plant-based fresh-mozzarella-style cheese for the mozzarella.
Find a whole month's worth of dinner-in-a-bowl salad recipe in this delicious collection.