A wonderfully bright and fresh salad for winter, when pomegranate and endive are at their best - a welcome break from the endless root vegetables that the season brings!
Recipe courtesy of
4 units white endive
4 units red endive
1 unit pomegranate, seeds only
1 unit banana shallot, peeled and sliced into thin rings
25ml white wine vinegar
40ml extra virgin olive oil
Pinch of sumac
Pinch of flaky sea salt
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Slice off the bases of the endives and separate their leaves. Give them a good wash and spin. Mix these leaves with the pomegranate seeds and shallot rings, before sprinkling with sumaq and a little salt.
Just before serving, dress the leaves with the white wine vinegar mixed with the olive oil and arrange in a bowl, making sure you can see the seeds and shallot rings.
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