simple winter salad

Made with fresh seasonal ingredients, this versatile winter salad makes a great side dish to have with any roast dinner. You can pimp it into a light lunch for two with a handful of pomegranate seeds and your favourite goat’s cheese ripped up over the top.

Method

  1. Peel and slice two or the clementines into thin rounds. Add to a mixing bowl along with the salad leaves. Toss together.
  2. Squeeze the juice from the remaining clementine into a mixing bowl. Add the lemon juice, oils and a good pinch of salt and pepper. Whisk together.
  3. Tip the dressing over the salad and toss together. transfer to a serving dish and sprinkle over the hazelnuts. Serve immediately.

Ingredients

Serves 4 as a side

3 clementines
130g mixed watercress, rocket and spinach
1 head chicory, picked
juice of 1/2 a lemon
2 tbsp olive oil
2 tsp. hazelnut oil
30g hazelnuts, bashed in a course rubble
Sea salt and pepper

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