Pomelo and Arugula Salad with Burrata
Photo by Eric Otten
How I Discovered PomelosI first discovered pomelos on a trip to Thailand. Virtually every Thai restaurant I went to served Yam-Som-O, a delicious pomelo salad typically made with either chicken or shrimp. I had the good fortune to cook with several Thai cooks and learned how to make this Thai salad for myself. You can check out my recipe here. After learning to make Thai pomelo salad, I began experimenting with the fruit on my own. This salad is the result of this experimentation
What Is A Pomelo and How Do You Prepare It?A pomelo is a very large, mild, but flavorful citrus fruit that is bigger than a grapefruit and has a very thick, spongy pith. To eat a pomelo you need to remove the peel, the pith and the membrane. There are a few tricks to peeling a pomelo. Check out my post for my method as well as for more information on pomelos. Peeling and pithing the pomelo is the most time-consuming step in this recipe. It is worth learning how to peel a pomelo properly. If you just have at it (as I did the first time I tried to prep one), you may become discouraged, which would be a shame because this is truly a delicious fruit and once you get the hang of preparing them, it will not take you long.
Pomelo Season and Where to Buy ThemIn the U.S., pomelo season runs from November to April. There are many varieties. Some varieties have yellow skin and others have green skin. Some varieties are yellow inside and others are pink. Pomelos are traditionally used in both Latin and Asian cuisines and can be found in Latin and Asian markets, as well as farmer's markets, and even in traditional grocery stores.
I Have Made This Salad Weekly Since Pomelos Have Come Into SeasonI cook a lot, but I rarely cook something several times in a row. This salad is an exception. I truly love it and want to get as much of it as I can while pomelos are still in season. It is very easy to make. I've served it to a good 20 people and have yet to find anyone who doesn't enjoy it.
VariationsI generally make this salad with burrata, but a good buffalo mozzarella works very well too. Burrata can be expensive. I find Costco and Trader Joe's have the best prices. I like using arugula in this salad, as I like the bitter contrast to the sweet pomelo and creamy burrata, but I have also used baby kale, butter lettuce and frisee. You can add some grilled chicken or shrimp to make this a one-dish meal.
Pomelo and Arugula Salad With Burrata
Yield 4 Servings
This refreshing salad is a simple combination of bitter greens, sweet pomelo, creamy burrata cheese and an oil and vinegar dressing. Simple, but oh so delicious!
2 Pomelos, peel and pith and membranes removed
1 5-ounce bag arugula
1 8-ounce container of burrata, drained
1/2 cup walnuts, chopped
1 handful fresh mint leaves, torn
1 handful fresh basil leaves, torn
Maldon or other flakey finishing salt
1 small shallot, minced
2 ounces Spanish sherry vinegar
6 ounces good quality olive oil
1/2 t crushed red pepper flakes
Fresh ground pepper
- Remove the peel, pith and membranes from the two pomelos and place the cleaned fruit in a bowl. You will have just the membrane-free segments and pieces. Set aside.
- Scatter the arugula over a platter or shallow bowl.
- Break open the burrata and lay it over the arugula.
- Remove the pomelo from the bowl, leaving any juices in the bottom of the bowl. Scatter the fruit over the arugula and the burrata.
- Make the dressing by combining the shallots, vinegar and residual pomelo juice in a small bowl. Whisk in the olive oil and season with red pepper flakes, salt and pepper.
- Drizzle the dressing over the salad and garnish with chopped walnuts, mint and basil. Finish the salad with some flakey finishing salt (such as Maldon), fresh ground pepper and crushed red pepper flakes.
- Substitute baby kale, or a mixture of butter lettuce and frisee for the arugula.
- Substitute Buffalo mozzarella for the burrata.
- Add chicken or shrimp to make this salad a complete meal.
Courses Dinner, Lunch
Cuisine New American