The festive acid salad
s 4 (double up if there are a few more around your festive table)
Easy
10 minutesA punchy, deliciously bold salad that cuts through all the nonsense, this is an excellent partner to a fillet on the braai, or some fatty lamb chops. The pistachios and pomegranates show your guests that you’ve not entirely lost your festive spirit, but the garlic and the lemon do serve as a warning that you will not be a pushover.” – Sam Woulidge
Ingredients
Method
- 100 g raw shelled pistachios
- 2 seedless lemons (or 1 if you’re feeling less acidic)
- 2 garlic cloves, finely minced
- ¼ cup olive oil
- sea salt and freshly ground black pepper, to taste
- 300 g Woolworths Crunchita lettuce
- 15 g fresh basil, torn
- 175 g pomegranate rubies
Method
Ingredients
1. Toast the pistachios in a skillet or pan over a medium heat for 2–3 minutes – you want them warm and toasty but not browned or burnt. Set aside until cooled.
2. Zest and juice 1 lemon. Finely slice the remaining lemon, then chop into tiny pieces. (If you’re afraid of it being too lemony, leave out the juicing and zesting and just chop one.)
3. Mix the chopped lemon, zest and juice with the garlic, olive oil and pistachios. Season.
4. Cut the lettuce any way you like, scatter in a large salad bowl and add the basil.
5. Just before serving, spoon the lemon mixture over the leaves, sprinkle with flaky salt and top with the pomegranate rubies.
Productions: Bianca Strydom
Photographer: Jan Ras
Food Assistants: Bianca Jones and Nadia Meyer
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