Radish and Pomegranate Salad
Introduction
This pretty, peppery salad gives sweetness to your table and is excellent alongside fish, chicken or a rich vegetable dish. We slice the vegetables on a mandoline, as the thinner they are, the better they absorb the dressing.
Ingredients
| POMEGRANATE DRESSING | |
| freshly squeezed juice of 1 large pomegranate | |
| 1 tbsp | Forum Cabernet Sauvignon vinegar or a good-quality aged red wine vinegar with a pinch of sugar |
| 2 tbsp | pomegranate molasses |
| 4 tbsp | extra virgin olive oil |
| SALAD | |
| 150-200g | long white daikon (mooli) or black radish, thinly sliced |
| 5 | red radishes, sliced into very thin rounds |
| 1 | golden beetroot, peeled and very thinly sliced |
| 1 | small kohlrabi, peeled, cut in half and thinly sliced |
| 1 | bunch of mint, finely shredded |
| 3 tbsp | pomegranate seeds |
Instructions
To make the fresh pomegranate juice, cut the pomegranate in half and take out the seeds, discarding any bitter skin or white pith. Put the seeds in a sieve and press them with the back of spoon to extract all the juice, discarding any skin or hard seeds. Put all the dressing ingredients into a jam jar with a lid, season with salt and pepper and shake well.
To make the salad, put the radishes, beetroot, if using, and kohlrabi in a bowl, add the mint and pomegranate seeds and pour over the dressing. Mix everything together and serve immediately.
