:: With the changing season comes a bounty of different colours and textures at your fingertips. Although salads generally come to mind as a summer dish, they can also be a nice, light accompaniment to the richer foods we tend to crave in the cooler months.
This gorgeous salad is deceptively easy, as it isn’t so much a matter of cooking but assembling your ingredients. Make sure you use the best quality produce you can find. Walnut oil can be a bit more expensive than other oils but it lends such a delicate, warm essence to the dish. Persian feta is one of my favourite cheeses, a deliciously creamy and soft feta that has been marinated in olive oil infused with garlic and herbs.
I served this with individual ramekins of cheese soufflé but it would be equally good by itself as a starter.
1 head of radicchio
1 head of frisee
1 ruby grapefruit, peeled and segments removed
250g jar Persian feta, drained
1/4 cup toasted walnuts
Seeds of 1 pomegranate
2 tbsp walnut oil
2 tbsp olive oil
1 tsp Dijon mustard
2 tbsp white balsamic vinegar
Remove and discard the outer leaves of the radicchio and frisee. Tear the inner leaves and arrange about half on a large platter. Toss over half the grapefruit segments, walnuts and feta and then repeat the layers. Scatter over the pomegranate seeds.
For the dressing, whisk the remaining ingredients together and season to taste. Drizzle over the salad ans serve immediately.