Zesty winter salad
Vibrant, crunchy, sour, sweet.
The perfect winter salad.
Fresh flavours and a beautiful pop of colour—this is a guaranteed to impress your dinner guests this festive season.
This dish works well with any of our olive oils, but citrus helps to tame oils with robust profiles so it is good with our South African (a club-member special this December) and our Tuscan Extra Rare.
Here's the method:
Serves 4
- To make the dressing, zest half a lemon and half a grapefruit. Add to bowl with 1 tbsp of lemon juice, 1 tbsp of sumac, 3 tbsp of olive oil, 1 tbsp of honey/agave and 1 tsp of fine salt. Mix well and set aside.
- Slice your radicchio, fennel, persimmon and peel and slice your orange and grapefruit. Set to one side.
- Roughly chop your pistachios.
- Layer your salad, do 1 layer of all the ingredients, then dress in half the dressing, then repeat again, so all the ingredients are evenly distributed.
- Enjoy!
Top tip
This salad is an ideal dish to prepare ahead of time and there is no oven required—freeing up more time for the important part: entertaining your guests!
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