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Bittersweet winter salad
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1 small red onion, thinly sliced into rings
1 clove garlic, very thinly sliced
Juice of 1 lemon
50g walnut halves
3 heads red or white chicory, leaves separated
6–8 Waitrose Seedless Easy Peelers, peeled and sliced
100g feta, crumbled
2 tbsp olive oil
1–2 tbsp roughly chopped tarragon, mint or coriander
1. Place the red onion and garlic in a shallow bowl, pour over the lemon juice and set aside for 10 minutes.
2. Meanwhile, toast the walnuts in a dry frying pan for 2–3 minutes until the skins have darkened and split. Crush lightly in a pestle and mortar or roughly chop.
3. Arrange the chicory and easy peelers on a platter then lift the onion rings from the bowl using a fork and scatter over the top along with the feta and walnuts.
4. Whisk the olive oil into the lemon juice and drizzle over the salad. Scatter over the herbs and serve.
The feta could be swapped with goat’s or blue cheese.
Typical values per serving:
38mg vitamin C
This recipe was first published in November 2017.