Christmas salad
It is predominantly the colour that makes me think of this as a Christmas salad. But then, the starring role played by the Christmas fruit—the pomegranate—would surely be justification enough. This is the salad I bring out time and time again at Christmastime, either to bring a little joy and colour to a quickly gathered together tableful of leftovers, as a side dish when the food really needs no more than a light accompaniment, or even as a starter, so people have something to pick at as I do a little last minute this-or-that.
At this time of year, given my pomegranate-predilection, my fridge is full
of those packets of all-done-for-you seeds, and the amount here represents half what I'd expect to find in a packet. If you're going for the whole fruit, use the seeds from a whole pomegranate.
If the salad is a starter, I tend to throw in the red peppers; as a simple side dish it is elegant perfection without.
Ingredients
- 2 heads red chicory
- 1 large head radicchio or tardivo
- 2 red peppers (optional)
- seeds from 1 pomegranate, or 75g
- pomegranate seeds from a tub/packet
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- juice of 1 clementine/satsuma
- 1 teaspoon lime juice
- pinch of salt
- 3 x 15ml tablespoons extra virgin olive oil
Preparation
Tear the chicory and radicchio or tardivo into pieces into a salad bowl.
If you are using the red peppers, deseed them and cut into 2cm strips, and
add to the salad.
Sprinkle some of the pomegranate seeds over, then whisk together the
dressing ingredients to pour over the salad.
Toss everything together, then do a final sprinkling of pomegranate seeds over the top before serving.
Serves 6
Excerpted from Nigella Christmas: Food, Family, Friends, Festivities
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