Description
Enjoy a refreshing Jewelled Winter Salad featuring vibrant colors and flavors that brighten up any meal.
Ingredients
Scale
- 0.25 head red cabbage
- 0.5 bulb fennel
- 1 medium cooked beetroot
- 0.5 medium carrot
- 0.25 fruit pomegranate
- 0.5 fruit lemon
- 3 pieces anchovies in oil
- 1 clove garlic
- 2 tsp cider vinegar
- 4 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 2 sprigs mint
- 2 sprigs basil
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- Salt and freshly ground black pepper
Instructions
- Slice the Veggies: Finely slice the red cabbage, fennel, and beetroot into bite-sized strips, and scoop them into a large salad bowl.
- Grate the Carrot: Peel and grate the carrot and add it to the bowl.
- Add Pomegranate Seeds: Crack apart the pomegranate quarter and sprinkle out the juicy seeds into the salad.
- Make the Dressing: Combine the lemon zest, anchovies, and crushed garlic in a small bowl, mashing them together.
- Whisk Together: Add the cider vinegar, olive oil, and Dijon mustard to the anchovy mixture and whisk until combined.
- Prepare the Fresh Herbs: Shred the mint and basil leaves and toss them into the salad along with the poppy and sesame seeds.
- Mix the Ingredients: Gently stir everything together, ensuring each bite is packed with flavor and texture.
- Dress the Salad: Pour the dressing over the salad and toss it together, ensuring even coating.
Notes
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg