20 mins
Not Too Tricky
serves 4
About the recipe
I love a crisp, crunchy salad during the in-between days over the festive period – this one has a gloriously zingy dressing and makes the most of your leftover Christmas cheeseboard. Delicious served alongside cold roast meats, or with my leftover roast veg tarte tatin.
Ingredients
olive oil
red wine vinegar
1 pomegranate
2 clementines
1 teaspoon mustard, such as Dijon, wholegrain, English
1 red endive
1 white endive
1 baby oak leaf lettuce
any leftover cheese (I’ve used blue here – swap in your favourite or leave it out altogether)
Top Tip
VEGGIE LOVE
It’s easy to swap in veggie or vegan cheeses as needed here, or have a selection on the side for your guests to add themselves.
Method
I love a crisp, crunchy salad during the in-between days over the festive period – this one has a gloriously zingy dressing and makes the most of your leftover Christmas cheeseboard. Delicious served alongside cold roast meats, or with my leftover roast veg tarte tatin.
- Mix 6 tablespoons of olive oil and 2 tablespoons of vinegar in a large shallow serving dish. Season well with sea salt and freshly ground pepper.
- Halve the pomegranate and squeeze the juice of one half through your hands into the dish. Squeeze in the juice of ½ a clementine and stir in the mustard.
- Trim the red and white endive, cut in half, then click apart into separate leaves and finely slice the stalk. Trim the oak leaf lettuce, separate the leaves, and toss it all in the dressing.
- Peel the clementines, finely slice horizontally into rounds and add to the salad. Squeeze over the rest of the pomegranate juice, and scatter over the seeds.
- Dot the salad with nuggets of leftover cheese, if you like – blue, goat’s cheese, whatever you’ve got to use up. Lovely!
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