Salad mix with mint-citrus dressing
4 servings
10 minutes
This refreshing Italian salad combines the brightness of citrus, the spiciness of mint, and the tender texture of greens. The origins of such a dish trace back to Mediterranean traditions where fresh herbs and sour fruits are used to create light and aromatic dressings. Grapefruit adds a tangy bitterness that harmonizes with the sweetness of cane sugar and the depth of narsharab. The mint-citrus dressing with olive oil envelops arugula and chard, creating a balance of freshness and richness. This salad is perfect as a standalone dish on a hot day or as a refreshing complement to meat and fish.
1
Wash and dry the salad leaves. Separate the grapefruit into edible segments, removing and discarding all the bitter and unnecessary parts. Break the edible wedges into small pieces by hand.
- Rocket (arugula): 200 g
- Chard (Swiss chard): 200 g
- Grapefruits: 2 pieces
2
Combine mint leaves, sugar, juice of one lemon, three-quarters of the olive oil reserved for this salad, and narsharab sauce in a blender, season with salt and pepper, and blend into a green paste.
- Fresh mint: 50 g
- Cane sugar: 20 g
- Lemon: 1 piece
- Olive oil: 50 ml
- Narsharab (pomegranate sauce): 10 ml
- Salt: to taste
- Ground black pepper: to taste
3
Finely chop the red onion and mix it with pieces of grapefruit and mint sauce.
- Red onion: 50 g
- Grapefruits: 2 pieces
- Narsharab (pomegranate sauce): 10 ml
4
Mix the prepared dressing with salad leaves, drizzle with the remaining olive oil, and season with salt and pepper.
- Rocket (arugula): 200 g
- Chard (Swiss chard): 200 g
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
