Summer lettuce blueberry salad with marinated mozzarella

Summer lettuce blueberry salad with marinated mozzarella

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"Marinating the mozzarella gives it a unique sweet and lemony flavour. The fruity blueberry dressing complements the salad perfectly and the seeds add a crunchy component. By the way, you can use any salad you like as a base. If you like to experiment, you can also replace the blueberries in the dressing with other berries. For more creative ideas with dairy products, look out for the Initiative-Milch-Sticker in our recipes."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
300 g
mixed lettuce
½ tsp
mustard
½ tsp
sugar
50 ml
canola oil
1 tsp
poppy seeds
2 tsp
sunflower seeds
salt
sea salt

Utensils

knife, cutting board, fine grater, bowl, salad spinner, immersion blender, liquid measuring cup, frying pan, large bowl

Nutrition per serving

Cal928
Fat58 g
Protein18 g
Carb118 g
  • Step 1/3

    Cut the mozzarella into bite-sized pieces, and add to a bowl with olive oil, maple syrup, lemon zest, and salt and pepper. Let marinate.
    • 1 mozzarella cheese
    • 15 ml olive oil
    • 1 tbsp maple syrup
    • ½ lemon
    • sea salt
    • pepper
    • knife
    • cutting board
    • fine grater
    • bowl

    Cut the mozzarella into bite-sized pieces, and add to a bowl with olive oil, maple syrup, lemon zest, and salt and pepper. Let marinate.

  • Step 2/3

    Clean and spin dry the lettuce. For the dressing, in a measuring cup with an immersion blender, purée half of the blueberries with orange juice and zest, mustard, salt, and pepper. Then slowly mix in the oil to make a creamy dressing.
    • 300 g mixed lettuce
    • 62½ g blueberries
    • ¼ orange
    • ½ tsp mustard
    • ½ tsp sugar
    • salt
    • pepper
    • 25 ml olive oil
    • salad spinner
    • immersion blender
    • liquid measuring cup

    Clean and spin dry the lettuce. For the dressing, in a measuring cup with an immersion blender, purée half of the blueberries with orange juice and zest, mustard, salt, and pepper. Then slowly mix in the oil to make a creamy dressing.

  • Step 3/3

    Toast the poppy seeds and sunflower seeds in a grease-free frying pan on medium heat and set aside to cool. Arrange the salad on the serving plate, drizzle the dressing. Top with the mozzarella,  the remaining blueberries, and garnish with the roasted seeds.
    • 1 tsp poppy seeds
    • 2 tsp sunflower seeds
    • frying pan
    • large bowl

    Toast the poppy seeds and sunflower seeds in a grease-free frying pan on medium heat and set aside to cool. Arrange the salad on the serving plate, drizzle the dressing. Top with the mozzarella, the remaining blueberries, and garnish with the roasted seeds.

  • Enjoy your meal!

    Summer lettuce blueberry salad with marinated mozzarella

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