CLEMENTINE, FETA & LEAF SALAD
Delicious salad with lots of different flavours and textures. Goes well with a BBQ or a more relaxed dinner.
Ingredients
- 6-8 seedless clementines
- 2 heads red chicory or 100g red chard leaves
- 100 g watercress
- 1 fennel bulb halved cored and very finely sliced
- 1 red onion halved and finely sliced
- 200 g feta cheese cut into cubes
- 20 g parsley finely chopped
- Optional: add diced cured meat i.e. chorizo salami and the like or add some cooked prawns or smoked salmon or trout. Also add some of your favourite nuts i.e. pine, or sesame seeds etc.
- For the dressing:
- Juice 1 clementine
- Juice 1 lemon
- 4 tbsp. olive oil
- 1 tsp caster sugar
Instructions
- Whisk the dressing ingredients in a jug, season with salt and set aside.
- To make the salad, start by peeling the clementines and removing the white tendrils off of each segment.
- In a bowl, gently mix the watercress with the fennel and onion. Using a large round or square platter, place leaves of the chicory around the edges of the platter. Then add some of the dressing to the mix of salad and toss to coat it all.
- Then pile the salad in the middle of the chicory soldiers. Scatter the feta over the salad. Stir the parsley through the remaining dressing and drizzle over the salad.
Notes
If you cannot get red chicory, use white chicory. You can use mixed salad leaves if you do not want to use watercress.
The fennel is an unusual taste but is gives a fresh taste to the salad. You can also use blue cheese as an alternative to feta. Also, some toasted pine nuts on the top add a lovely extra crunch to the salad.
Tried this recipe?Let us know how it was!