Watercress, Chicory, Apple, Pomegranate and Hazelnut Salad
A refreshing clean-tasting salad. Just by reading this, one can visualise how delicious this salad will taste, with lots of peppery watercress.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2 bunches watercress
2 heads of red or white chicory, cut into wedges
4 medium dessert apples, such as Worcester Pearmain, Cox’s Orange Pippin or Egremont Russet
seeds from 1 small or ½ large pomegranate
a small bunch of chives, cut into 2.5cm lengths
sea salt and freshly ground black pepper
For the dressing:
1 tsp honey
2 tbsp cider vinegar
pinch of flaky sea salt
8 tbsp hazelnut oil or extra virgin olive oil
Method
Preheat the oven to 200°C/Gas Mark 6.
Arrange the hazelnuts on a baking tray in a single layer and toast the hazelnuts for 8-10 minutes in the oven. Leave to cool. Rub off the skins and break the nuts into coarse pieces with a rolling pin or in a pestle and mortar.
Whisk the ingredients for the dressing in a large mixing bowl.
Remove the more fibrous stalks from the watercress. Separate the leaves of the chicory. Cut the apples into quarters, remove the core with a sharp knife and slice some into thin wedges and others into chunks.
Gently toss the chicory wedges, watercress and apple in the dressing and season to taste. Transfer to a serving dish or individual serving plates. Sprinkle liberally with the crunchy toasted hazelnuts, a few pomegranate seeds and chives. Scatter with chive flowers if available.
