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Festive Salad with a Clementine & Pomegranate Dressing
Ingredients
6 tablespoons
olive oil
2 tablespoons
red wine vinegar
1
pomegranate
2
clementines
1 teaspoon
mustard, such as Dijon, wholegrain, English
1
red endive
1
white endive
1
baby oak leaf lettuce
any
leftover cheese (I’ve used blue here – swap in your favourite or leave it out altogether)
Instructions
STEP 1
Mix 6 tablespoons of olive oil and 2 tablespoons of vinegar in a large shallow serving dish. Season well with sea salt and freshly ground pepper.,
STEP 2
Halve the pomegranate and squeeze the juice of one half through your hands into the dish. Squeeze in the juice of ½ a clementine and stir in the mustard.,
STEP 3
Trim the red and white endive, cut in half, then click apart into separate leaves and finely slice the stalk. Trim the oak leaf lettuce, separate the leaves, and toss it all in the dressing.,
STEP 4
Peel the clementines, finely slice horizontally into rounds and add to the salad. Squeeze over the rest of the pomegranate juice, and scatter over the seeds.,
STEP 5
Dot the salad with nuggets of leftover cheese, if you like – blue, goat’s cheese, whatever you’ve got to use up.
Nutrition Facts
(per serving)
Calories:
215 calories
Servings:
4 servings
Carbohydrates:
12 g
Fat:
20 g
Fiber:
4 g
Protein:
2 g
Sugar:
9 g
Meal Effort
Preparation:
19 minutes
Cook:
0 minutes
Total:
19 minutes