It is predominantly the colour – for all that I have another red salad 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|
|For the dressing:|
|1 tsp||Dijon mustard|
|juice of 1 clementine/satsuma|
|1 tsp||lime juice|
|pinch of salt|
|3 x 15ml tbsp||extra virgin olive oil|
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.