Blood oranges and pomegranate with macerated shallots & walnuts
Blood oranges are gorgeous but if you have a mountain of festive satsumas, tangerines or oranges use these instead for this salad. 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.
You will need:
- 3 blood oranges
- 2 pomegranates
- 3 banana shallots, or 1 red onion
- 4 tbsp. red wine or sherry vinegar
- 50g walnuts, roughly chopped
- ½ large radicchio (left over from Christmas day gratin)
- Small bunch parsley, roughly chopped
- 4 tbsp olive oil
- Flaky sea salt and pepper to taste
bowl and cover with the vinegar. Leave for at least 20 minutes.
2. Peel the oranges, removing as much pith as you can and slice into 1 cm rounds.
3. 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.
4. Slice the radicchio into broad ribbons.
5. Arrange the oranges, radicchio and pomegranate on a large serving plate or bowl. Add the parsley, walnuts and macerated shallots.
6. 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.
Pour the dressing over the salad and serve.
Quick crisp pickled vegetables
Serve as antipasti or as part of buffet lunch.Chop the raw vegetables into broadly equal sizes, no bigger than 2cm; carrots, radishes, celery, cauliflower florets, small beetroots, pale cabbage leaves, apples, rhubarb, green beans, peppers. To serve, remove the pickled veg from the liquor and serve in a shallow dish with toothpicks to skewer.
- 300ml red wine
- 300ml water
- 75g sugar
- 2 cloves of garlic, skins removed, slightly crushed
- 2 teaspoons fennel seeds
- 1 heaped teaspoon toasted coriander seeds, bashed a little
- 1 large thyme stalk
- 1½ tablespoons coarse salt
- 3 bay leaves
- chilli flakes, to taste, about ½ to 1 teaspoon, optional
- 650g assorted vegetables for pickling
1. Combine the vinegar, water, sugar and flavourings in a non-reactive saucepan and bring to the boil, stirring well to dissolve the sugar. Remove from the heat and leave to cool.
2. Prepare the vegetables so that they are roughly equal in size and place them in a clean container with a lid.
3. Pour the cold pickling liquid over the vegetables to submerge them. Cover and refrigerate the pickles for at least 24 hours before serving – two or three days is best. The pickles will keep for up to two weeks in the fridge.
Image credit: Jason Ingram