When I was preparing our Christmas Eve dinner where glazed ham and crispy potatoes roasted in duck fat were two compulsory menu items, I needed something to bring a little colour. And I knew pomegranate seeds could do just that.
I’ve always loved the taste of pomegranates but I’m even more impressed with the colour of them. They seem to add a brilliant sparkle to any dish. I think they’re also very appropriate for Christmas dishes, with their brilliant, shiny and crimson red colouring.
Due to racing down to the local mall to finish off the last of my Christmas shopping, then spending the afternoon food shopping, there was certainly no time for recipe development so I turned to my trusty friends at Taste and found this colourful salad recipe.
I’m not usually a fan of radicchio as I’m not keen on the bitter flavour. Nor am I usually all that keen on watercress as my mother used to grow it and so there was a lot of it in our salads and being a child I wasn’t a fan of that slightly peppery flavour. As for witlof, that’s a vegetable I’m aware of but have rarely used.
Given the above it’s a wonder I made this salad but rushing about on Christmas Eve like a chicken with its head chopped off will do strange things to you. And I’m very glad I turned strange because this salad is now on my list of favourites.
The dressing compliments the bitter and peppery leaves so very well that you’ll be very grateful this is not poured over the humble iceberg lettuce. The salty feta also works well with the bitter leaves and pistachios and pomegranates are always a winning combination.
The Taste version of the salad didn’t have pomegranate seeds in the salad. Unbelievable. I think they’re a must-have; they finish off the presentation of the salad beautifully and of course, work with the dressing.
I wouldn’t hesitate to recommend this salad to anyone. If you’re having trouble finding pomegranate molasses, look up Herbies as that’s the brand I bought and you could ask them where it’s stocked. I found it in Morgans Fine Foods at Mona Vale as on Christmas Eve I also needed to fit in a trip to the Northern Beaches (40 minutes from home).
And I am sorry the photos aren’t better. It was situation chaos in the kitchen and I wasn’t thinking I’d be posting this recipe but have done so because it was so good and because some of you requested it – thanks for the feedback!
Radicchio, Watercress and Witlof Salad with Pomegranate Dressing:
Degree of Difficulty: 1/5
Cost: A moderately priced salad.
- 2 tbsns pomegranate molasses
- 1 tbspn lemon juice
- 2 tbspns olive oil
- 1 clove garlic, bruised
- 1 radicchio, leaves torn
- 1 bunch watercress, sprigs picked
- 2 yellow and 1 red witlof, leaves separated
- 250g marinated goat’s cheese or feta, crumbled
- 50g pistachios, roughly chopped
- 1/2 pomegranate, seeds only
Whisk pomegranate molasses, lemon juice, oil and garlic, then set aside. Discard garlic before serving.
Place on a platter, scatter with cheese, pistachios, and pomegranate seeds. Drizzle remaining dressing over. Serve immediately.
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