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.
- 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
1 Tear the chicory and radicchio or tardivo into pieces into a salad bowl.
2 If you are using the red peppers, deseed them and cut into 2cm strips, and add to the salad.
3 Sprinkle some of the pomegranate seeds over, then whisk together the dressing ingredients to pour over the salad.
4 Toss everything together, then do a final sprinkling of pomegranate seeds over the top before serving.
Makes approximately 6 servings.
BUY THIS BOOK
Excerpted from Nigella Christmas: Food, Family, Friends, Festivities with permission by Knopf Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.