Blood Orange, Bufala and Pomegranate Salad
Everything you see, said Sophia Loren, I owe to spaghetti.
Beata lei. Lucky her. The carbohydrate load of a heaping plate of pasta asciutta doesn’t do quite as much for the rest of our curves. Every once in a while, especially as the spring arrives and we shed our layers of clothing and begin to think of summer, a salad is called for.This post really wasn’t supposed to be. We were supposed to be writing right now about Tagliatelle al tartufo. Except that yesterday evening, Rocky, our new 18-month-old adoptee Great Dane, ate all of Stefano’s hand-made tagliatelle as they lay spread out on the kitchen counter waiting to be tossed into a pot of boiling water.
Thus, the salad post. It’s actually a well-times recipe. The late winter blood oranges are still around. The salad’s bright colors and freshness invokes the spring months that are just around the corner.
Red and green endive
Mozzarella di bufala
Salt and Pepper to taste
Cut slices of rustic bread into cubes. Toast in the oven until one side is crispy and then turn them over and do the same to the other side. Let cool.
Chop the endive and place it along with the mixed greens a large salad bowl, or on individual serving plates.
Peel and section the blood oranges, paying attention to eliminate as much as the pith as possible. Add them to the greens.
Toss the toasted bread on top.
Drizzle olive oil, sprinkle salt and grind black pepper on top. Toss, and enjoy.