CHICORY SALAD WITH HONEY-MUS­TARD DRESS­ING

10 MINS

The Daily Telegraph - Telegraph Magazine - - Food -

SERVES 4

FOR THE HON­EY­MUS­TARD DRESS­ING – 1 tsp raw honey – 1 tsp Di­jon mus­tard – 2 tbsp ap­ple cider vine­gar

– 4 tbsp ex­tra-vir­gin olive oil

FOR THE SALAD

– 1 pome­gran­ate

– 2 heads of red chicory, leaves sep­a­rated

– 2 heads of Lit­tle Gem, leaves sep­a­rated

Whisk to­gether the dress­ing in­gre­di­ents with some sea­son­ing un­til smooth, or shake in a jar.

Halve the pome­gran­ate across its equa­tor and hold one half over a bowl. Use a wooden spoon to hit the pome­gran­ate, al­low­ing the seeds to drop into the bowl, ro­tat­ing it as you go un­til all the seeds have been re­leased. Get rid of any white pith. The seeds from the other half of the pome­gran­ate can be knocked out in the same way and saved for more sal­ads or to top stews, or frozen in ice-cube trays for cock­tails and mock­tails.

Wash and dry the salad leaves and toss with the dress­ing. Scat­ter over the seeds and serve.

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