Sandi and Hugh first made this simple yet spectacular salad a few years back, and it stayed with me. I make it every now and then, especially when there's a nice piece of cheese. Today was such an occasion. Austin's Central Market had fresh mozzarella and beautiful pomegranates, and the dish followed from there.
For a primer on seeding a pomegranate, see The Shiksa in the Kitchen. I used method 1.
http://theshiksa.com/2011/09/06/how-to-seed-a-pomegranate/
Ingredients
- 2 hearts of romaine
- 1/2 lb. fresh mozzarella
- 1 cup pomegranate seeds
- 2 tbsp extra virgin olive oil
- 1/2 lemon
- salt to taste
6 servings
Directions
Wash the romaine and cut into pieces. Tear mozzarella into pieces and add to the lettuce, along with pomegranate seeds. Toss with olive oil and the juice of 1/2 a lemon. Add a little salt if needed.
15 minutes
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