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 :
135ml pomegranate molasses
90ml red wine vinegar
45ml smooth Dijon mustard
45ml maple syrup
250ml olive oil
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.