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Original mesclun salad with cod, orange, pomegranate and lemon vinaigrette



Ingredients (2 people)

Mesclun salad

  • Olive oil 10 ml
  • Primaflor basic mesclun 2 bags
  • Cod 200 g
  • Oranges 100 g
  • Pomegranate 30 g
  • Kale 30 g

Lemon vinaigrette

  • Olive oil 10 ml
  • Vinegar 10 ml
  • Lemon 10 g
Difficulty: Difficult
Preparation time: 22 mins.
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Method

Mesclun with cod, orange and pomegranate

  • Place the Primaflor mesclun in a bowl and set aside.
  • Cut the cod into pieces and fry in olive oil for 6 minutes over a medium heat until it begins to blanch. Remove and set aside.
  • Peel the orange and slice into wedges.
  • Cut the pomegranate in half, gently tap with a spoon to remove the fruit and set aside.
  • Once all the ingredients are ready, set aside until needed.

Lemon vinaigrette

  • Squeeze two lemons, making sure to remove the pips.
  • Put the juice, oil and vinegar into a blender and mix together.
  • Once mixed, put into a pourer or similar.
  • Set aside.

What you'll need

  1. Pourer
  2. Sharp knife
  3. Non-stick frying pan
  4. Chopping board
  5. Blender
  6. Large whisk

Preparation

  1. Place the mesclun in a bowl, add part of the vinaigrette and stir, making sure to coat the leaves well.
  2. Place the cod on the mesclun.
  3. Add the pomegranate and orange.

Serving

  1. Put the mesclun into a glass bowl.
  2. Place in this order: orange, pomegranate and cod.
  3. Drizzle the vinaigrette on top to stabilise the flavours.
  4. Add the semi-crisp kale on top.
  5. Cover the bowl and shake well to coat all the ingredients.

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