Satsuma, pomegranate and walnut salad

This bright and juicy salad pairs beautifully with any leftover meat or cheese on Boxing Day

Published: December 1, 2018 at 11:37 am

Equally, pecans, almonds or hazelnuts will be just as good here. This bright and juicy salad pairs beautifully with any leftover roast meat or blue cheese.

Ingredients

  • 3 Satsumas, blood oranges or tangerines
  • 2 Pomegranates
  • 3 Banana shallots (or 1 red onion)
  • 4tbsp Red wine or sherry vinegar
  • 50g Walnuts, roughly chopped
  • ½ Large radicchio
  • A small bunch of parsley, roughly chopped
  • 4tbsp Olive oil
  • Flaky sea salt and pepper to taste

Method

  • Step 1

    Peel the oranges, removing as much pith as you can and slice into 1 cm rounds.

  • Step 2

    Half the pomegranate. Hold the half over a small mixing bowl and tap the back of the pomegranate soundly with a wooden spoon to knock out the seeds. Leave any juice to collect in the bowl.

  • Step 3

    Slice the radicchio into broad ribbons.

  • Step 4

    Arrange the oranges, radicchio and pomegranate on a large serving plate or bowl. Add the parsley, walnuts and macerated shallots.

  • Step 5

    Make the dressing in the bowl with the pomegranate seeds and juice, add the shallot soaked vinegar, a good pinch of salt and freshly ground black pepper and mix in the olive oil.

  • Step 6

    Pour the dressing over the salad and serve.

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