Winter Salad with fennel, rocket and candied walnuts
July 19, 2016 • Posted in: Salad
This salad is full of crunch and flavour and adapts well to seasonal additions/replacements. Use beetroot for colour when pomegranates not available.
1 radicchio, thinly sliced or a bag of mixed lettuce leaves
2 cups rocket
1 fennel bulb, very thinly sliced
seeds of 1 pomegranate, or
4 -6 baby beets roasted and sliced
Candied Walnuts: 1/2 cup (110g) caster sugar, pinch of dried chilli flakes, 2 cups (200g) walnuts, toasted
Dressing: 1/3 cup (80ml) EVOL, 2 tbs red wine vinegar, 1 tbs Dijon, 1 tbs honey
For candied walnuts, preheat oven to 200 and line a baking tray with baking paper. Combine the sugar with 1/4 cup water in a saucepan over low heat and stir until sugar dissolves. Increase the heat to high and bring to a boil. Cook without stirring for 5 minutes or until golden caramel. Remove from heat, add walnuts and chilli, and stir until well coated. Spread out on prepared oven tray and bake for 5 minutes until golden. Set aside to cool completely before breaking into clumps.
Whisk dressing ingredients together.
Combine salad ingredients in a large bowl and toss with dressing. Transfer to large platter and sprinkle with candied walnuts. Finish with drizzle of pomegranate molasses for extra sparkle.