Here’s a Christmassy salad if ever there was one, all red and green and very tasty. No need to studiously follow our recipe, delicious as it is. Use whatever is in season and takes your fancy.
Caren, Jan and Rosie
RED AND GREEN SALAD
Serves 10
200 gm baby beans or 3 bunches asparagus, trimmed and sliced
200 gm sugar snap peas, strings removed
8 baby zucchinis with flowers attached
2 bunches rocket, washed and dried
1 small bunch watercress, woody stems removed, washed and dried
2 heads witlof, leaves separated
200 gm cherry tomatoes, washed and halved
½ cup pomegranate arils
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar or to taste
Sea salt and pepper
Blanch and refresh the beans, or asparagus if using, then the sugar snap peas. Strain. Trim the flowers from the zucchinis and remove the stamens. Tear the flowers into four or five pieces. Using a mandolin finely slice the zucchinis. Blanch for 10 seconds. Strain.
Combine the blanched vegetables, rocket, watercress, witlof and tomatoes in a large bowl and gently toss together with the extra virgin olive oil and vinegar to taste. Season.
Transfer to a serving bowl and top with zucchini floweroieces and pomegranate arils. Serve immediately.
TIP: Take this recipe as a guide only and use whatever vegetables and salad leaves you like, have on hand, or are in season.
Blanch the vegetables a few hours before needed and keep them at room temperature.