a salad for your Christmas table!
This is a very simple, festive and delicious salad that I think will make the perfect vegetarian addition to your Christmas table! I used red wine pickled cherries from Jauma Farm, but I’ve linked to a suitable recipe below (or use your fave, if you have one).
MAKES ABOUT 4 SERVINGS, BUT EASY TO DOUBLE OR TRIPLE.
about 20 pickled cherries (this would be a good recipe to use)
150g lemon myrtle chevre
enough mixed crunchy leaves to cover the bottom of your serving platter (about 3 large handfuls)
1/2 cup toasted almonds
a small handful of dill
edible flowers to garnish, optional (I used cornflowers)
1 tbsp pickle juice (or a fruity vinegar)
4tbsp olive oil
juice of half a lemon (or to taste)
1 large garlic clove
pinch of ground fennel
generous pinch of salt
Wash and dry your lettuce leaves, and scatter evenly over the bottom of a large flat serving platter.
Tear up the cherries into chunks, removing the pips as you go. Set aside in a bowl. Do the same with the chevre.
Roughly chop the nuts and the dill, and thinly slice the radishes.
Make the dressing: Crush the garlic, and then put all ingredients into a jar with a lid and shake until it all comes together.
Now scatter the cherry pieces over the lettuce, followed by the chevre, the almonds, the radishes and herbs. Drizzle the dressing evenly over the salad, and the scatter over your edible flowers. Serve!
pickled cherries: fresh cranberries, or another tart berry
dill: mint, chervil or a combo of all three
lemon myrtle chevre: any soft goat’s cheese, fresh ricotta, or fresh mozzarella
almonds: walnuts, pecans or pistachios