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.
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
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
Put the shallots in a bowl and cover with the vinegar. Leave for at least 20 minutes.
Step 2
Peel the oranges, removing as much pith as you can and slice into 1 cm rounds.
Step 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.
Step 4
Slice the radicchio into broad ribbons.
Step 5
Arrange the oranges, radicchio and pomegranate on a large serving plate or bowl. Add the parsley, walnuts and macerated shallots.
Step 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.
Step 7
Pour the dressing over the salad and serve.
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Polly Webster
