Snacks and sides

Citrus and pomegranate salad with verjuice-shallot dressing

That's a good-looking salad.
William Meppem
4 - 6

For a wonderfully tangy and fresh citrus salad, use a combination of whatever citrus is in season. Toss gently with pomegranate arils,


Verjuice and shallot dressing


1.To make dressing, place oil, rosemary and juniper berries in a small saucepan over medium heat. Bring to 80°C (4-5 minutes); remove from heat and cool to room temperature. When oil has cooled, strain through a fine sieve into a small bowl. Place mustard, sugar, verjuice and infused oil in a food processor and process until combined. Transfer to a bowl; add shallots, season to taste and stir to combine. Set aside. Makes 280gm.
2.Place sliced citrus in a large bowl with three-quarters of pomegranate, frisée and half of the dressing; season to taste and toss gently to combine.
3.Arrange citrus on a large platter and top with remaining pomegranate. Drizzle over remaining dressing and scatter over parsley. Serve immediately.

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