Ottolenghi Inspired Bitter Citrus Salad with Pomegranate & Ricotta
Inspired by the jewel-like Middle Eastern eatables of Ottolenghi and the ever diminishing vegetable garden produce, this salad is a dangerously moreish ode to the ravishing radicchio. This is an excellent side to produce during the festive period, particularly if, like me, you have a family of non-vegetarians to try to woo with pretty veg.
++ If you are vegan, do not despair, this salad doesn’t require the ricotta to be truly delicious. ++
Ingredients
(serves 4)
3 Radicchio
2 big handfuls of Rocket
2 Oranges
200g Ricotta
The seeds of 1 Pomegranate
1/2 cup toasted Pine Nuts
For the dressing
1 tsp Dijon Mustard
1 tsp White Wine Vinegar
Big pinch of Sea Salt
1/3 cup Olive Oil
Fresh Orange Juice (from the orange cores)
Method:
- Separate the raddichio leaves and arrange them on a platter.
- Using a paring knife, remove the skin of the oranges, including all of the white pith. Then carefully use the knife to slice out each segment of the oranges.
- Arrange the orange segments on top the raddichio leaves. Take the discarded inner parts of the oranges and squeeze any remaining juice into a small jug for the dressing.
- Next add the ricotta to the salad platter in teaspoon sized dollups. Scatter the rocket over the top.
- In a jug whisk together all of the salad dressing ingredients and pour over the salad.
- To finish, scatter the pomegrate seeds and toasted pine nuts over the salad.
++ If you are vegan, do not despair, this salad doesn’t require the ricotta to be truly delicious. ++
Ingredients
(serves 4)
3 Radicchio
2 big handfuls of Rocket
2 Oranges
200g Ricotta
The seeds of 1 Pomegranate
1/2 cup toasted Pine Nuts
For the dressing
1 tsp Dijon Mustard
1 tsp White Wine Vinegar
Big pinch of Sea Salt
1/3 cup Olive Oil
Fresh Orange Juice (from the orange cores)
Method:
- Separate the raddichio leaves and arrange them on a platter.
- Using a paring knife, remove the skin of the oranges, including all of the white pith. Then carefully use the knife to slice out each segment of the oranges.
- Arrange the orange segments on top the raddichio leaves. Take the discarded inner parts of the oranges and squeeze any remaining juice into a small jug for the dressing.
- Next add the ricotta to the salad platter in teaspoon sized dollups. Scatter the rocket over the top.
- In a jug whisk together all of the salad dressing ingredients and pour over the salad.
- To finish, scatter the pomegrate seeds and toasted pine nuts over the salad.