- 3 chicory, heads, leaves separated
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 100g bag watercress, thick stalks removed
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 pomegranate, halved and seeds bashed out
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 140g feta cheese, crumbled
In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
Toss and serve immediately.
This light, seasonal salad is packed with refreshingly crunchy, bitter leaves and zingy pomegranate seeds.
You can prepare the leaves, dressing and feta for the chicory salad earlier in the day, but don’t toss together until the last moment.