Witlof

This pretty salad is absolutely delicious and great for barbeques. The pomegranate molasses makes it a standout, but if you don’t have any on hand it also works well with any caramelised balsamic vinegar.

Radicchio, witlof and watercress salad with pomegranate dressing Recipe

Ingredients

1 tbsp freshly squeezed lemon juice (Fruit and Veg Supply, Stalls 21-25, H Shed)
2 tbsp extra-virgin olive oil (Pavilion Select Produce, Shop 31-32, Dairy Hall)
2 tbsp pomegranate molasses (53° East Nut Shop, Shop 6, F Shed)
1 clove garlic, crushed slightly with the back of a knife juice (Fruit and Veg Supply, Stalls 21-25, H Shed)
50 grams peeled pistachios (Nut Trek, Shop 55-56, Dairy Hall)
2 yellow witlof, leaves separated (Green Leaf Produce, Stalls 39-42 H Shed)
1 red witlof, leaves separated (Green Leaf Produce, Stalls 39-42 H Shed)
1 radicchio, leaves torn (Green Leaf Produce, Stalls 39-42 H Shed)
large handful watercress (Green Leaf Produce, Stalls 39-42 H Shed)
250 grams marinated feta (Jim’s Deli, Shop 7-9, Dairy Hall)

Method

Make a dressing by whisking together the lemon juice, olive oil, pomegranate molasses and garlic. Set aside to allow the flavours to infuse.

Dry-fry the pistachios in a hot pan over a medium heat, stirring constantly, until lightly toasted and aromatic. Remove from heat and set aside.

Remove the garlic clove from the dressing. Toss all the salad greens together with half the dressing, and arrange in a salad bowl. Scatter big chunks of the feta over the salad and sprinkle over the toasted pistachios.

Drizzle with remaining dressing and serve immediately.