Today’s recipe is the only ‘leafy’ salad on the menu this month. It’s less robust than the others, but no less delicious, and again seems to often results in recipe requests (I think in hindsight ANYTHING with pomegranate molasses in it falls into this category!). It’s also the simplest recipe – takes 15 minutes tops!
2 handfuls of loose salad leaves (either rocket, or mixed leaves will do)
1 raddicchio, leaves torn
1 green witlof / endive, leaves separated
1 handful of shelled pistachios, roughly chopped
150g soft goats cheese (I like the Meredith Dairy one which comes in a jar)
2 tablespoons pomegranate molasses
1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic – peeled and bruised
Method (Serves 4 as side dish)
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. I cannot fathom how anyone makes a leafy salad without a salad spinner… I couldn’t live without one! But anyway, if you prefer the old paper towel dab, each to his own.
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.
VOILA! Easiest, yummiest salad ever.