Blood Orange Caprese Salad

Name: Blood Orange Caprese Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 4 mediums blood oranges, peeled and cut into 1/4-inch slices; 1 Tbsp brown sugar; 454 grams fresh mozzarella cheese, cut into 1/4-inch slices; 2 teaspoons lemon juice; 6 lettuce leaves; 6 teaspoons olive oil; 249 milliliters pomegranate juice; 41 grams pomegranate seeds; 0 teaspoons salt; 133 grams sugar

Blood Orange Caprese Salad is a gluten free and lacto ovo vegetarian recipe with 6 servings. One serving contains 428 calories, 18g of protein, and 21g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. This recipe is typical of Mediterranean cuisine. This recipe from Taste of Home requires blood oranges, sugar, lettuce leaves, and salt. From preparation to the plate, this recipe takes about 35 minutes. Blood Orange Salad + Ginger and Cayenne Blood Orange Vinaigrette, Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices, and Blood Orange Ricotta Cookies with Blood Orange Glaze are very similar to this recipe.

Instructions

In a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half.

Ingredients you will need

Pomegranate Juice

Lemon Juice

Sugar

Equipment you will use

Sauce Pan

Remove from the heat. Stir in brown sugar. Cool to room temperature.

Ingredients you will need

Brown Sugar

Line six salad plates with lettuce; top with orange and cheese slices.

Ingredients you will need

Lettuce

Cheese

Orange

Drizzle with 1 teaspoon oil and 2 teaspoons pomegranate syrup (save remaining syrup for another use).

Ingredients you will need

Pomegranate Syrup

Syrup

Cooking Oil

Sprinkle with pomegranate seeds and salt.

Ingredients you will need

Pomegranate Seeds

Salt

Equipment

Sauce Pan

Ingredients

Servings:

4mediums

blood oranges, peeled and cut into 1/4-inch slices 1Tbsp

brown sugar 454grams

fresh mozzarella cheese, cut into 1/4-inch slices 2teaspoons

lemon juice 6

lettuce leaves 6teaspoons

olive oil 249milliliters

pomegranate juice 41grams

pomegranate seeds 0teaspoons

salt 133grams

sugar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava

Pale gold in color, this Cava has aromas of ripe white peaches, toasted baguette with hints of lemon citrus and apricots. The palate is rich and broad with flavors of green apple, jasmine green tea and toasted almonds. This brut nature cava is extremely versatile because no dosage added, so the acidity and bubbles clean your palate after each bite. Recommended dishes: garlic shrimp, miso-marinated sea bass, sesame encrusted tuna, chicken tikka masala and Jamon Iberico.