SALAD VERDE WITH RED VINEGAR AND MUSTARD VINAIGRETTE AND POMEGRANATE SEEDS

This salad is extremely easy to make and quick to assemble (there is no cooking per se), it involves minimum of ingredients and most of all, its tangy test and fresh crispiness of the ingredients are a great accompaniment to almost any dish you cook whether it is vegetarian, meat, fish or poultry.  

You need:

2 heads of baby cos lettuce

2 medium cucumbers

A handful of chopped fresh herbs (coriander, dill or parsley depending on your taste)

Pomegranate seeds to serve

 

For the vinaigrette:

3 tbsp extra virgin olive oil

2 tsp red vine vinegar

1 tsp Dijon mustard

½ tsp honey

Salt & freshly cracked black pepper

Method:

Remove the stems from the lettuce and then slice each lenghtwise into quarters and arrange on a plate.  

Using a potato peeler, remove the skin from the cucumbers and continue peeling off the ribbons until you reach the seeds that need to be discarded.  Place the cucumber ribbons over the lettuce.

Finely chop the herbs and sprinkle over the salad.  Take a whole pomegranate, slice it in half, place one half into the palm of your hand seeds down and holding it over the salad, start beating it with a wooden spoon.  This method should easily release the seeds with minimum damage to their shape.

Place all the ingredients for the dressing into an air-tight container and give it a good shake, taste and adjust the seasoning.

Once satisfied, pour the dressing over the leaves and serve alongside a Whole Roast Chicken or use it as a base for Stuffed Mushrooms.