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Pomelo Orzo Salad
Course
Salad
Cuisine
American
Ingredients
Spinach:
14
grams
spinach,
leaves only
60
ml
palm oil
Orzo:
80
grams
orzo,
boiled in salted water
pinch sea salt
1
pinch
black pepper
2
tablespoons
grilled lemon vinaigrette,
prepared
Lettuce:
24
grams
Romaine lettuce,
torn into small pieces
1
pinch
sea salt
1
pinch
black pepper
2
tablespoons
grilled lemon vinaigrette,
prepared
200
grams
pomelo segments,
in 1/2 inch pieces
60
grams
cherry tomato,
sliced into half crosswise
sea salt
black pepper
Vinaigrette
2
tablespoons
grilled lemon vinaigrette,
prepared
40
grams
parmesan cheese,
small chunks
2
tablespoons
grilled lemon vinaigrette,
prepared
2
pieces
lemon wedge,
grilled
Grilled Lemon Vinaigrette:
2
pieces
lemon,
cut in half
1
gram
white sugar
2.35
grams
sea salt
0.7
grams
black pepper
62.5
ml
extra virgin olive oil
Napolitaine Sauce
20
ml
extra virgin olive oil
71
grams
white onions,
chopped
2.2
grams
garlic,
chopped
0.85
kilo
whole peeled tomatoes
(Capri or Moinera)
55
grams
tomato paste
2
grams
sugar
1.65
grams
sea salt
0.385
grams
black pepper,
freshly ground
1
pinch
fresh basil,
chopped
1
pinch
fresh oregano,
leaves
1
pinch
fresh thyme,
leaves
Instructions
Spinach:
Deep fry the spinach leaves until crisp.
Drain well on paper towels. Set aside.
Orzo:
Season the cooked orzo with salt & pepper.
Toss in the vinaigrette then scatter on serving plate.
Lettuce:
Season the lettuce with salt and pepper.
Toss in the vinaigrette then scatter on serving plate.
Distribute pomelo on top of lettuce.
Season the cherry tomatoes with salt & pepper. Set aside.
Vinaigrette:
Toss in the vinaigrette then arrange and distribute parmesan cheese on top.
Drizzle grilled lemon vinaigrette all over the salad.
Garnish with grilled lemon wedge on top.
Grilled Lemon Vinaigrette:
Grill the lemons, cut side down.
Squeeze the lemons and strain the juice.
Season the juice with white sugar, sea salt, and black pepper.
Whisk in extra virgin olive oil.
Napolitaine Sauce:
Heat up oil in a pan and sweat onions.
Add and sauté garlic and continue cooking without browning it.
Add in the whole peeled tomatoes, tomato paste, sugar, and season with salt and pepper.
Bring to a boil & simmer for 2 hours.
Add the fresh herbs then turn off the fire.
Recipe Notes
Note: 2 grilled lemons = 50 mL juice