Charred Chicory and Castelfranco Salad with Pomegranate
Author:
Drogo
Servings
2 - 3
Prep Time
5 minutes
Cook Time
5 minutes
This salad tastes as good as it looks! Charring the chicory brings out its bitterness, which works so well with the sweet-sour flavour of pomegranate molasses.
Ingredients
Charred Chicory and Castelfranco Salad with Pomegranate
-
6 red chicory, halved
-
½ castelfranco, leaves washed and dried
-
2 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
-
2 tablespoons olive oil
-
3 tablespoons pomegranate seeds
Directions
Method
- Step 1, Combine the pomegranate molasses, lemon juice, olive oil and some salt and pepper in a clean, lidded jar or bowl and shake or whisk to combine. Set aside.
- Step 2, Char the chicory in a griddle pan or on a BBQ for around 5 minutes, or until well charred.
- Step 3, Dress the chicory and castelfranco with the dressing and scatter with pomegranate seeds.
