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Mozzarella di Bufala Salad

20 min  |
4 Servings
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Ingredients

Baked Sunflower Seeds

  • 100 g sunflower seeds
  • 25 g maple sugar
  • Dash of camelina oil
  • Salt to taste

Salad

  • 4 Mozzarella di Bufala from Quebec
  • 1/2 bunch dandelion greens
  • 1 radicchio
  • 1 bunch watercress
  • ½ lemon
  • Salt/pepper/olive oil
  • 50 ml camelina oil

By Martin Juneau

Best picked when tender, dandelion greens make a great salad and are a delicious alternative to lettuce. This tasty recipe is best enjoyed with a Kronenbourg 1664 Blanc. The beer’s slight bitterness will complement the bitterness of the greens and bring out the milkiness of the cheese. This recipe is a perfect appetizer or can be enjoyed as an accompaniment to grilled meats or fish at your summer BBQ.

Ingredients

Baked Sunflower Seeds

  • 100 g sunflower seeds
  • 25 g maple sugar
  • Dash of camelina oil
  • Salt to taste

Salad

  • 4 Mozzarella di Bufala from Quebec
  • 1/2 bunch dandelion greens
  • 1 radicchio
  • 1 bunch watercress
  • ½ lemon
  • Salt/pepper/olive oil
  • 50 ml camelina oil

Instructions

For the Sunflower Seeds

Step 1

Pour the sunflower seeds onto a small baking sheet, keeping them in a single layer. Add salt (to taste) and a dash of camelina oil, then sprinkle the maple sugar evenly on top.

Step 2

Bake about 12 minutes at 375°F, then set aside.

For the Salad

Step 3

Tear the bitter lettuce leaves off their stems.

Step 4

In a large frying pan, pour the remainder of the camelina oil and sauté over medium-high heat for about one minute.

To Serve

Step 5

Arrange the sautéed lettuces and mozzarella on a plate, then finish with the crunchy sunflower seeds, a pinch of salt, a grind of black pepper, and a few drops of fresh lemon juice.

Step 6

Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy