Rich in vitamins C and E, blackcurrants are a summer fruit that are still not widely consumed. Yet, blackcurrant berries lend themselves to many recipes. Here's a fresh and healthy blackcurrant salad.
Serves 4
- 250g of mixed salad leaves (lettuce, lamb's lettuce...)
- 80g of blackcurrant berries
- 1/4 of a watermelon
- 8 mint leaves
- 1 bunch of herbs (chervil, parsley...)
- 200g of mozzarella (balls)
- 1/2 red onion
- 2 spring onions
- 2 tablespoons of olive oil
- 4 tablespoons of balsamic vinegar
- Salt
- Pepper
Preparation
- Sort, wash and spin dry the salad leaves . Wash the herbs and mint leaves, and dry them. Remove the rind from the watermelon with a sharp knife, remove the seeds with a fork and cut the flesh into large cubes.
- Thinly slice the half red onion. Peel and trim the spring onions, leaving a little of the green tops attached. Clean the blackcurrants. Finely chop the herbs and the reserved spring onion tops.
- Emulsify the balsamic vinegar in a bowl with a pinch of salt and a turn of the pepper mill. Mix with the oil.
- Arrange half the salad leaves in a salad bowl, scatter over the sliced onion, herbs, and chopped chives, and top with the remaining salad leaves. Add the diced watermelon , blackcurrants, mozzarella, and mint leaves. Serve the dressing on the side.