Winter Salad With Pomegranate Vinaigrette. Credit: Jen Davidson
Ingredients
FOR THE POMEGRANATE VINAIGRETTE
Pomegranate molasses: 120 ml
Honey: 120 ml
Red wine vinegar: 15 ml
Extra virgin olive oil: 360 ml
Lemon juice: 10 ml
Kosher salt: to taste
FOR THE SALAD
Radicchio or treviso: 2 heads
Ripe pears: 4
Chives: 1 bunch (cut into 2 cm pieces)
Feta cheese: 115 g
Toasted hazelnuts: 60 g (coarsely chopped)
Pomegranate seeds: 75 g
“I know what you’re thinking, but trust me, a salad is always a great way to balance the richness of other parts of a celebration menu,” says chef Nurdjaja.
How to make Winter Salad With Pomegranate Vinaigrette
01.
Make the Vinaigrette
- Place all the vinaigrette ingredients in a bowl and whisk until fully combined and emulsified.
- The vinaigrette can be made up to 3 days in advance and refrigerated.
- Bring to room temperature before using.
02.
Prepare the Salad Ingredients
- Cut the radicchio heads in half, remove the white cores, and gently separate the leaves. Set aside.
- Cut the pears in half and remove the seeds using a measuring spoon.
- Make a shallow V-shaped cut to remove the stem and root ends, then slice the pears thinly.
03.
Assemble the Salad
- Place the radicchio leaves and pear slices in a large bowl.
- Add half of the chives and 60 ml of the vinaigrette, then toss gently to coat.
04.
Finish and Serve
- Transfer the salad to a large platter.
- Sprinkle with the pomegranate seeds.
- Break the feta into small chunks and scatter over the salad.
- Garnish with the hazelnuts and remaining chives.
