Bittersweet salad recipe
Serves four
A kaleidoscope of colour, this salad has the unusual combination of bitter and sweet, crisp and juicy. The bitterness, which comes from the blood orange and pomegranate, is beautifully countered by creaminess of the ricotta.
Ingredients
2 oranges
2 blood oranges
1 lemon
2 heads chicory
2 heads Belgian endive
1kg lambs lettuce
250g ricotta
50g pine nuts, toasted
2 pomegranates
400ml pomegranate juice
200ml olive oil
Pinch of salt and pepper
Method
1) Begin by removing the pomegranate seeds from the shell with a teaspoon.
2) Then peel and segment the oranges and the blood oranges.
3) Squeeze any remaining juices from the membranes and skin into a bowl to use for the dressing.
4) Add the pomegranate juice, olive oil and juice from the lemon and stir.
5) Tear the salad leaves into large pieces and put into a mixing bowl along with the orange and blood orange segments.
6) Add the ricotta and pine nuts and drizzle with the dressing.
7) Season with salt and pepper.
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the anthologist
58 Gresham Street • London • EC2V 7BB
t: 0845 468 0101
e: info@theanthologistbar.co.uk
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