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Charred blood orange and mozzarella salad
4-6
Easy
15 minutes
5 minutes
Ingredients
- 4-6 blood oranges, peeled and halved
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 180 g Woolworths Italian salad
- 1 fennel bulb, shaved
- 120 g buffalo mozzarella, torn
- 50 g walnuts, toasted and crushed
- Woolworths salt flakes, to taste
- green peppercorns, crushed, to taste For the dressing, combine:
- 2 blood oranges, juiced
- ¼ cup red wine vinegar
- ¼ cup olive oil
Method
1. Place blood orange halves on an oven tray, and lightly blow-torch the tops to char the edges slightly.
2. Drizzle charred oranges with olive oil and vinegar.
3. Cover a serving platter with fresh Italian salad leaves and shaved fennel. Top with blood oranges.
4. Top with mozzarella, dress with the dressing, and season with salt flakes and green peppercorns.
Cook's tip: blood oranges are best juiced when chilled.
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa
Don’t delay! Woolworths’ blood oranges are available on shelf for a limited time. Make the most of this season by adding the crimson-coloured citrus to salads, bakes, roasts and cocktails.
