Food, Gluten Free, Main Dishes, RECIPES, Recipes, Side Dishes, VegetarianMlle Julespoppy, salad, healyhy, healthy, vegetables, lunch, snack, main, dinner, buffalo mozzarella, INGREDIENTS For the Salad: 4-5 Large stalks of celery 2 Lebanese cucumber, arugula, poppy seeds 1 Cup leafy greens of choice optional, I like arugula, but you can also use red leaf lettuce, or spring
 mix 1/4 Cup fresh basil leaves 1/4 Cup fresh mint leaves Zest of 1 lemon, to garnish (optional) For the Dressing: 2 Garlic cloves 1 Large lemon for zest and juice 3 Tbsp. olive oil plus more to taste 1 Tbsp. white wine vinegar plus more to taste 1/4 Tsp. red pepper flakes Kosher salt and freshly ground black pepper, to taste 1 Tbsp. poppy seeds 125 Grams of buffalo mozzarella, other cheese substitutes include feta, burrata, stracciatellaComment

Lemon Poppy Salad with Buffalo Mozzarella

Food, Gluten Free, Main Dishes, RECIPES, Recipes, Side Dishes, VegetarianMlle Julespoppy, salad, healyhy, healthy, vegetables, lunch, snack, main, dinner, buffalo mozzarella, INGREDIENTS For the Salad: 4-5 Large stalks of celery 2 Lebanese cucumber, arugula, poppy seeds 1 Cup leafy greens of choice optional, I like arugula, but you can also use red leaf lettuce, or spring
 mix 1/4 Cup fresh basil leaves 1/4 Cup fresh mint leaves Zest of 1 lemon, to garnish (optional) For the Dressing: 2 Garlic cloves 1 Large lemon for zest and juice 3 Tbsp. olive oil plus more to taste 1 Tbsp. white wine vinegar plus more to taste 1/4 Tsp. red pepper flakes Kosher salt and freshly ground black pepper, to taste 1 Tbsp. poppy seeds 125 Grams of buffalo mozzarella, other cheese substitutes include feta, burrata, stracciatellaComment
Lemon Poppy Salad with Buffalo Mozzarella

This salad is a delightful combination of crispy, light, and easy-to-make goodness, with a touch of specialness brought by the nutty poppy seeds and spongy buffalo mozzarella. Pair it with my London Broil Round Steak or my Creamy Coconut and Mushroom Quinoa Salad, and you've got yourself a killer meal!

While fresh mozzarella is my personal favorite, this recipe offers flexibility. Feel free to choose any mild cheese that suits your taste, whether it's creamy ricotta or tangy feta cheese. The arugula adds a pleasant bitterness that beautifully balances the flavors, elevating the overall taste sensation. Prepare to indulge in a truly fantastic and satisfying meal!

Lemon poppy salad with buffalo mozzarella

INGREDIENTS

For the Salad:

  • 4-5 Large stalks of celery

  • 2 Lebanese cucumber, arugula, poppy seeds 

  • 1 Cup leafy greens of choice optional, I like arugula, but you can also use red leaf lettuce, or spring
 mix

  • 1/4 Cup fresh basil leaves

  • 1/4 Cup fresh mint leaves

  • Zest of 1 lemon, to garnish (optional)

For the Dressing:

  • 2 Garlic cloves

  • 1 Large lemon for zest and juice

  • 3 Tbsp. olive oil plus more to taste

  • 1 Tbsp. white wine vinegar plus more to taste

  • 1/4 Tsp. red pepper flakes

  • Kosher salt and freshly ground black pepper, to taste

  • 1 Tbsp. poppy seeds

  • 125 Grams of buffalo mozzarella, other cheese substitutes include feta, burrata, stracciatella

INSTRUCTIONS

Makes 4 servings.

  1. Begin by thinly slicing the celery and radishes at a sharp diagonal. Tear up the leafy greens and chiffonade the basil and mint.

  2. In a large bowl, grate in the garlic cloves. Then, zest half of the lemon, which should yield about a teaspoon of zest. Add the juice from the lemon, along with the olive oil, vinegar, and red pepper flakes. Whisk the ingredients together to combine.

  3. Next, add all the prepped vegetables into the bowl. Toss them gently to coat them with the dressing. Take a moment to taste and adjust the seasoning by adding salt, pepper, and more vinegar if desired.

  4. In a small pan over medium heat, toast the poppy seeds for about 4-5 minutes. Keep an eye on them until they turn noticeably nutty and fragrant. Once ready, add the toasted poppy seeds into the salad and give it a good toss.

  5. Roughly chop the buffalo mozzarella and sprinkle on top of the salad. Sprinkle some more lemon zest, black pepper, and a drizzle of olive oil on top. Serve the salad with crusty bread for a complete and satisfying meal. Bon appétit!

BON APPÉTIT!

Photography by: Patricia Brochu