Charred Chicory and Castelfranco Salad with Pomegranate
Drogo
2 - 3
5 minutes
5 minutes
Discover a beautifully balanced salad that celebrates bold flavours and seasonal ingredients with this charred chicory and castelfranco salad with pomegranate recipe. Combining smoky grilled chicory, delicate Castelfranco leaves and jewel-like pomegranate seeds, this dish brings together bitterness, sweetness and freshness in every bite.
This elegant castelfranco salad is a sophisticated way to showcase Italian chicory, known for its beautiful appearance, crisp texture and subtle bitter notes. When lightly charred, the chicory develops a delicious caramelised flavour while maintaining its natural freshness, creating the perfect base for a refined charred chicory salad.
The addition of vibrant pomegranate adds a refreshing burst of sweetness, while balancing the earthy flavours of the greens. Ideal as a starter, side dish, or light seasonal meal, this recipe highlights how simple ingredients can create an impressive restaurant-style plate.
Perfect for entertaining, this salad pairs beautifully with grilled meats, seafood, or artisan cheeses. With its striking colours and elegant presentation, this charred chicory salad is a delicious way to bring modern European flavours to your table.
Ingredients
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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
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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.
Char the chicory in a griddle pan or on a BBQ for around 5 minutes, or until well charred.
Dress the chicory and castelfranco with the dressing and scatter with pomegranate seeds.
