Insalata Mediterranean
Top Rated Recipe
Key Details:
prep time: 35 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Salad
Cuisine: Fusion
Key Ingredients:
Fresh pomegranate pears
Borges extra virgin olive oil
Chives
Garlic
Balsamic vinegar
Zucchini
Yellow squash
Button mushrooms
Cherry tomatoes
Beetroots
White onions
Belgium endive lettuce
Asparagus
Anchovies
Black and green olives
About Insalata Mediterranean
Table of Contents
Brightly colourful this
salad is a connoisseur’s delight
- Fresh pomegranate pearls ¼ cup
- Chives, chopped 4 tbsps
- Garlic, chopped 2 tbsps
- Salt to taste
Step 1. Take pomegranate pearls in a mixing bowl, add chives and mix. Add garlic, salt, crushed black peppercorns, extra virgin olive oil and balsamic vinegar and mix well.
Step 2. Scoop round balls form zucchini and yellow squash with a melon scooper and put in the same bowl.
Read MoreIngredients
- Fresh pomegranate pearls ¼ cup
- Chives, chopped 4 tbsps
- Garlic, chopped 2 tbsps
- Salt to taste
- Black peppercorns, crushed to taste
- Borges extra virgin olive oil 4 tbsps
- Balsamic vinegar 4 tbsps
- Zucchini 50 gms
- Yellow squash 50 gms
- Button mushrooms 50 gms
- Cherry tomatoes 2 cups
- Beetroots, peeled and cut into thin strips 2 cups
- White onions, thinly sliced 1 cup
- Borges light olive oil 4 tbsps
- Belgian endive lettuce 4 cups
- White asparagus tips, blanched 50 gms
- Tinned anchovies (optional) 2 tbsps
- Black olive slices 4 tbsps
- Green olive slices 4 tbsps
How to Make Insalata Mediterranean (Stepwise Photos)
Method
- Take pomegranate pearls in a mixing bowl, add chives and mix. Add garlic, salt, crushed black peppercorns, extra virgin olive oil and balsamic vinegar and mix well.
- Scoop round balls form zucchini and yellow squash with a melon scooper and put in the same bowl.
- Quarter the button mushrooms and add to the same bowl.
- Heat a non-stick grill pan, add cherry tomatoes and the prepared vegetables and toss. Add beetroots and onions and toss.
- Add crushed black peppercorns, salt and light olive oil and toss again.
- Take the pan off the heat, transfer into a mixing bowl and let them cool.
- Add Belgium endive lettuce and asparagus tips and toss. Add anchovy, if using, and toss well.
- Transfer onto a serving platter, garnish with black and green olives and serve immediately.
Additional Tips and Tricks
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