Chicory & pomegranate salad

Chicory & pomegranate salad

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

This is the salad I prepared for myself and friends when I cooked the ox cheeks recipe. It is a perfect combination and helps cool things down when there’s chilli in a sauce, for example.

This is a very popular salad on the menu at Pizarro, where we serve it with some cranberry sauce and goat’s cheese. Bliss!

Ingredients

Quantity Ingredient
2 red chicory, quartered
2 green chicory, quartered
olive oil, to brush
seeds from 1 pomegranate
1 tablespoon moscatel vinegar
75g dried apricots, chopped
extra virgin olive oil, to drizzle
flaky sea salt

Method

  1. Heat a griddle pan or heavy-based frying pan over a high heat. Brush the chicory with oil and sear until browned.
  2. Mix the pomegranate seeds and their juice with the vinegar then set aside.
  3. Arrange the chicory on a plate and scatter with the apricots. Drain the pomegranate seeds from the vinegar and scatter over the top. Drizzle with extra virgin olive oil and season with sea salt. Serve immediately.
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