Winter Leaves & Orange Salad
Serves 2 - Gluten Free, Vegan
Ingredients
1 small radicchio, castelfranco and chicory
2 oranges
50ml pomegranate molasses
50ml extra virgin olive oil
sumac
Wash and pat dry the winter leaves, roughly cut to bite size.
To segment the oranges - Slice a little of the top and bottom of the orange to give two flat edges and give a stable cutting surface. Using the front of the knife, starting at the top slice downwards following the curve of the fruit. Cut away all the skin and pith, ensuring not to remove any flesh Use the knife to gently slice between each segment. Cut until you reach the middle of the fruit, repeat to remove all the segments.
Squeeze the excess juice in a small bowl to make the dressing by adding the pomegranate molasses, extra virgin olive oil and sumac. Dress the salad leaves and arrange in a serving bowl with the orange segments and sumac on top.
I like to pair this salad with a vegetable cheesy quiche or with my vegan filo Wellington.
Enjoy!