Lucy's Radicchio and Witlof Salad with Pomegranate Dressing

The kitchen has always been the heart of the home, but right now, it has become more important to us that ever.

Whilst we try to stay home as much as possible and are skipping those brunches, lunches, and dinners out – we’re taking the opportunity to improve our own skills in the kitchen. This week, we’re making Lucy Feagins’ super simple Radicchio and Witlof Salad with Pomegranate Dressing.

Serves: 4 as side dish
Time: 15 mins

INGREDIENTS 

Salad 

 2 handfuls of loose salad leaves (either rocket, or mixed leaves will do) 

1 small radicchio, leaves torn 

1 green witlof / endive, leaves separated 

1 handful of shelled pistachios, roughly chopped 

100g soft goats 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 the olive oil and lemon juice, then place in a glass jar with the whole clove of garlic, set aside.

Wash all your lettuce leaves thoroughly, and spin in a salad spinner.

Arrange the mixed leaves in your salad bowl first, then add the torn radicchio and witlof. A shallow salad bowl or platter works best for this one as the colours are so pretty! Crumble your goats cheese over the top, and sprinkle your chopped pistachios on too. Drizzle your dressing over the top, discarding the garlic clove.

SERVING SUGGESTION:

Serve with Australian banana prawns, grilled chicken tenderloins or simply eat the salad by itself!