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Sprout & pomegranate salad

Sprout & pomegranate salad

By Mia Van Den Berg
20’ Prep time
0’ Cook time
20’ Total time
212 Calories
4 Serving

Summary

A winter side salad par excellence: quick, striking and versatile. this recipe by ed smith goes well with lamb, beef or chicken, as well as soft and/or salty cheeses such as ricotta, burrata or goat’s cheese.
Mia Van Den Berg 0 Followers

Step by Step

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Step 1

Use a sharp knife to slice the sprouts very thinly, then transfer to a bowl. Add the salt and ¼ of the orange juice; mix and leave for 5-10 minutes to soften.
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Step 2

In a separate, large mixing bowl, combine the remaining orange juice and the segments with ⅔ of the pomegranate seeds, the vinegar, sugar and olive oil. Add the softened sprouts, chicory and parsley. Mix well, then transfer to a serving platter, sprinkle the remaining pomegranate seeds over the top and add an extra drizzle of oil. Scatter over some Parmigiano Reggiano shavings, if liked.

Ingredient

  • Pomegranate
    Pomegranate
    1
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • Caster sugar
    Caster sugar
    2 tsp
  • Sherry vinegar
    Sherry vinegar
    2 tsp
  • Parsley
    Parsley
    25 grams
  • Red chicory
    Red chicory
    140 grams
  • Brussels sprouts
    Brussels sprouts
    300 grams
  • Large orange
    Large orange
    2
  • Sea salt flakes
    Sea salt flakes
    0.5 tsp

Nutrition Facts

View nutrition facts
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