rainbow ribbon salad

This is my salad of the summer 2020. Leafy, sweet, sour, nutty and so so pretty.

I won’t give exact quantities for anything other than the pomegranate vinaigrette – for which full credit goes to Bon Appetit.

But you need :

Ingredients

Rainbow carrots

Fresh mint

Orange

Kalamata olives

Toasted almonds

Pomegranate seeds

Mixed leaves

Dressing :

135ml pomegranate molasses

90ml red wine vinegar

45ml smooth Dijon mustard

45ml maple syrup

250ml olive oil

Directions

Wash and dry the leaves,

Segment the orange. Cut off skin and slice into bitesized pieces.

Peel the carrots. Using a Y peeler shave them into a bowl of iced water to make them firm and crisp.

Make the dressing. In a bowl whisk together the pomegranate molasses, mustard, red wine vinegar and maple syrup. Slowly stream in the olive oil, whisking constantly, until you have a glossy dressing.

Assemble everything together in a bowl, drizzle with dressing and enjoy.