Name: Citrus and pomegranate salad with verjuice-shallot dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 5 mixed citrus, such as blood orange, orange, ruby grapefruit, grapefruit and pomelo, peeled, sliced thinly into rounds; 1 pomegranate, seeds removed, drained; 1 cup loosely packed picked frisée, delicate light yellow leaves from core; Baby parsley, to serve; Verjuice and shallot dressing; 125 ml (½ cup) olive oil; 1 sprig rosemary, bruised; 5 juniper berries, bruised; 1 tbsp Dijon mustard; 1 tsp caster sugar; 80 ml (⅓ cup) verjuice; 3 golden shallots, finely chopped

Citrus and pomegranate salad with verjuice-shallot dressing

That's a good-looking salad.

Serves 4 - 6

Prep

15M

Cook

Total

20M

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

Ingredients

5 mixed citrus, such as blood orange, orange, ruby grapefruit, grapefruit and pomelo, peeled, sliced thinly into rounds

1 pomegranate, seeds removed, drained

1 cup loosely packed picked frisée, delicate light yellow leaves from core

Baby parsley, to serve

Verjuice and shallot dressing

125 ml (½ cup) olive oil

1 sprig rosemary, bruised

5 juniper berries, bruised

1 tbsp Dijon mustard

1 tsp caster sugar

80 ml (⅓ cup) verjuice

3 golden shallots, finely chopped

Method

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.

Profile Dominic Smith

Styling by Steve Pearce