On long, warm summer days in Melbourne, the last thing we want to do is spend too much time in a hot kitchen. That's why we love a quick, refreshing recipe that doesn’t compromise on flavour—one that lets us enjoy the simple joys of home without heating things up.
This week, we're making Lucy Feagins’ super simple Radicchio and Witlof Salad with Pomegranate Dressing—perfect for any warm day.
Serves: 4 as a side dish
Time: 15 minutes
INGREDIENTS
Salad
- 2 handfuls of loose salad leaves (rocket or mixed leaves work well)
- 1 small radicchio, leaves torn
- 1 green witlof (endive), leaves separated
- 1 handful of shelled pistachios, roughly chopped
- 100g soft goat's cheese
Dressing
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 clove garlic – peeled and bruised
METHOD
- Whisk the pomegranate molasses with olive oil and lemon juice, then transfer to a glass jar. Add the whole garlic clove and set aside.
- Wash all your lettuce leaves thoroughly, then spin them dry in a salad spinner.
- Arrange the mixed leaves in a shallow salad bowl or platter, then add the torn radicchio and witlof. The colours look best in a wide, shallow dish.
- Crumble the goat's cheese over the top, and sprinkle with chopped pistachios. Drizzle the dressing over everything, discarding the garlic clove.
SERVING SUGGESTION:
This salad pairs beautifully with Australian banana prawns, grilled chicken tenderloins, or simply enjoyed on its own!
