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Salad with mozzarella, grapes and molasses dressing

Salads aren't just for summer, a great fall salad is also very delicious. Try this salad with mozzarella, grapes and molasses dressing.

Salad with mozzarella, grapes and molasses dressing
20 minutes 4 people Salads
Salad with mozzarella, grapes and molasses dressing

Ingredients

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  • large handful of cherry tomatoes
  • small handful of walnuts (optional caramelised walnuts)
  • lettuce of your choice, we've used lamb's lettuce and baby romaine
  • handful of red grapes
  • 125 gram mini mozzarella
  • optional: candied chicken gizzards
  • 4 tablespoons molasses
  • 2 tablespoon balsamic vinegar
  • dash of sunflower or other neutral oil
  • pepper and salt to taste
Salad with mozzarella, grapes and molasses dressing ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • small saucepan
  • whisk
  • optional: skillet
  • optional: small saucepan and a plate with parchment paper
  • large bowl


Preparation

20 minutes 4 people Salads

View the original recipe via:
https://ohmydish.com/recipe/salad-with-mozzarella-grapes-and-molasses-dressing


Preparation -- 10 minutes

If you want to use caramelised walnuts, its best to start with those. First make sure to have the plate lined with parchment paper ready. ADD about 40 grams of sugar to a small saucepan and let it caramelise on low heat, it's important to not stir at all.

Coarsely CHOP the walnuts and add them to the sugar as soon as the sugar has a beautiful caramel color. Make sure the walnuts are coated completely and immediately transfer them to the plate and let them cool off.

RINSE the tomatoes, grapes and also the lettuce if needed. Use a salad spinner to get rid of any excess water and DIVIDE the tomatoes and grapes into halves.

Drain the mini mozzarella and set aside. 

Salad with mozzarella, grapes and molasses dressing
Salad with mozzarella, grapes and molasses dressing

Finishing the salad with mozzarella, grapes and molasses dressing -- 10 minutes

CREATE a molasses dressing by shortly heating molasses along with balsamic vinegar in a small saucepan. STIR in the oil little by little and use a whisk to keep on stirring until you've reached a smooth dressing.

SEASON with pepper and salt. If you want to use chicken gizzards, you can cook them in a skillet for a few minutes. COMBINE the lukewarm dressing with grapes, tomatoes, mozzarella and lettuce in a large bowl.

DIVIDE over plates and finish the salad with walnuts and gizzards. Enjoy!


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