DISH WITH TISH: WINTER CAESAR SALAD

DISH WITH TISH: WINTER CAESAR SALAD

A bowlful of freshness and zing for Winter. The Winter Caesar Salad with Radicchio, Pomegranate, Blood Orange & Parmesan from The Princess Royal, Notting Hill.


DISH WITH TISH: WINTER CAESAR SALAD
Prep Time
45 mins
Cooking Time
15 mins
Difficulty
Easy
Serves
2

Ingredients

Pomegranate Vinaigrette
75ml Pomegranate Molasses
30ml Olive Oil
20ml Fig Leaf Vinegar
Salt

50g mayonnaise

Salad
4 radicchio – outside leaves retained for a shell and inside leaves shredded
A handful of treviso – shredded
10 sprigs dandelion – shredded
2 sprigs marjoram – leaves picked
2 tablespoons sourdough croutons, toasted in olive oil
A handful of dill
A handful of basil
30g parmesan to grate
2 tablespoons pomegranate seeds
12 smoked anchovies
1 blood orange segmented


Directions

Pomegranate Vinaigrette
Make an emulsion with, the pomegranate molasses, olive oil and fig leaf vinegar. Season with salt. 

Dressing
To make the dressing w
hisk together the Pomegranate vinaigrette with 50g mayonnaise.

To prepare
Toss together all the ingredients with 3 tablespoons of the dressing apart from the radicchio shell, anchovies, parmesan and pomegranate seeds.

To serve
Fill a 4 x radicchio shells with a serving of the salad and top with 3 anchovies, a scattering of the pomegranate seeds and a grating of parmesan.

 


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