This year I was in charge of preparing most of the big Christmas lunch/dinner my parents host each year. Knowing that I would be without my favorite sous chef, Peter, I strategically planned for some dishes to be baked, some cooked in the slow cooker and some, like this Pomegranate Mozzarella Salad, that require no cooking whatsoever.
Let me start off making one clarification– I am not a big salad fan. In fact, I don’t know that we’ve ever had a salad at a family Thanksgiving or Christmas other than the year I made my Warm Bacon and Kale Salad, which hello, had bacon. Filipinos are just not used to eating salad. But they do love bacon.
This year, instead of bacon, I opted for the other ingredient that might convince a non-salad-lover like myself to pile some on her plate– cheese. For this salad I picked a gooey, soft burrata that I knew Peter would have absolutely loved (and devoured) had he been there. Oozing on top of a bed a fresh watercress and sprinkled with pomegranate before a quick drizzle of olive oil and balsamic vinegar, this was still a salad per se, but a deliciously indulgent one at that.
Note: If you’re pregnant and avoiding certain cheeses like burrata, you can still have mozzarella if it’s made with pasteurized milk (more info here)
Despite the indulgence, there were still plenty of health benefits to be had. Did you know that “weight for weight watercress contains more vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than bananas (source)” (Folate is a pregnancy must have!) and it’s chock full of Vitamins A, B6, B12, iron, magnesium, and phosphorus.
Healthy and a beautiful addition to any wintertime meal, serve up this quick dish for salad lovers and salad loathers alike.
PS. Pre-Christmas I totally planned to take some nicer photos with my camera for you, but then I became a pregnant, jet lagged zombie and decided this photo would totally suffice instead. It’s still delicious, trust me.
- Watercress, rinsed and trimmed
- Burrata or another mozzarella of your choice
- Pomegranate arils
- Extra virgin olive oil
- Balsamic Vinegar
- Arrange a bed of fresh watercress greens on a large plate or bowl
- Lay burrata or mozzarella on top
- Shower with pomegranate arils
- Drizzle with extra virgin olive oil and balsamic vinegar