Season’s Greetings Salad
Serves 2-3
This is a super salad to serve to guests over the festive period in more ways than one. It’s super simple to put together, looks great on the table and you can just keep doubling up the ingredients to accommodate the number of guests you are catering for. Equally lovely as a light and easy individual starter, Season’s Greetings salad makes an attractive side dish or bumper salad for the buffet table.
You can make the dressing up to 40 hours in advance, but you will need to remove it from the fridge an hour before you plan on using it to allow the flavours to revive.
What you need
25g cashew nuts
4 chicory leaves
60g bag mixed seasonal salad
2 stalks celery, finely sliced
2 navel oranges, segmented
½ bunch fresh mint, leaves removed and torn
1 tbsp chives, finely chopped
3 tbsp pomegranate seeds
For the dressing
2-3 tbsp extra virgin olive oil
½ tsp mustard powder
1 tsp runny honey
Juice and zest 1 orange
Juice and zest ½ lemon
Salt and pepper
What you do
Heat a small frying pan and dry fry the cashew nuts for a minute or so until golden brown.
Transfer the nuts to a chopping board and once cool enough to handle chop them into small pieces.
Arrange the chicory leaves on a large serving plate.
Sprinkle the mixed leaves and the sliced celery over the top.
Place the orange segments in between the salad leaves.
Scatter the fresh herbs and pomegranate seeds over the salad followed by the toasted cashew nuts.
To make the dressing, simply mix all of the ingredients together, but only adding only two tablespoons of the olive oil at this stage.
Pour the dressing over the salad and drizzle with a further tablespoon of oil if you feel there is insufficient dressing to coat all the salad leaves well.
Serve immediately.
