Greece@Anuga 2017 COLOGNE
07/10/2017 -
11/10/2017

ANUGA 2017

Cologne, Germany

Hall 10.2, Hall 10.1, Hall 8.1, Hall 4.2, Hall 2.2

Cretan Inspired Rusk Salad

Ingredients

2 cups each of Romaine, lamb’s lettuce and mâche

1 cup cherry tomatoes, halved

2/3 cup mild, soft, unsalted sheep’s milk cheese

4 Tbsp. pomegranate seeds

2 Tbsp. lemon juice

Greek extra-virgin olive oil to taste

Salt and pepper to taste

2 Cretan barley rusks

Instructions

Trim and coarsely tear the lettuces. Toss with the cherry tomatoes.
Add the cheese in spoonfuls or cubes. Mix all the ingredients
in a serving bowl together with the rusks.

Whisk together the olive oil, lemon juice, salt, and pepper.
Drizzle over salad and garnish with pomegranate.