Anna Hansen

Mozzarella, Salted Liquorice Macadamias, Pickled Rhubarb, Pomegranate Molasses Roast Red Onion and Dandelion Salad

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Preparation info

  • Difficulty

    Complex

  • Serves

    4

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

Ingredients

Salted Liquorice Macadamias

  • 200 g macadamias
  • ½ liquorice juice stick
  • 1 tsp flaked sea salt
  • 1 tbsp water

Pomegranate Molasses Roast Red Onion

  • 3 red onions, peeled and cut in to eighths lengthways
  • 80 ml sherry vinegar
  • 3 tbsp pomegranate molasses
  • 50 ml extra virgin olive oil
  • Salt and pepper

Pickled Rhubarb

  • 500 g forced rhubarb, washed, tope and tailed, split lengthways and cut in to 3cm batons
  • 400 ml rice wine vinegar
  • 700 ml water
  • 250 g demerera sugar
  • 2 tsp flaked sea salt
  • 2 tonka beans, ground
  • 1 tbsp Szechuan peppercorns, ground
  • 1 thumb ginger, peeled and sliced
  • 1 red chilli, halved lengthways

Dressing

  • 2 tbsp pomegranate molasses
  • ¾ tsp liquorice paste
  • 80 ml sherry vinegar
  • 120 ml extra virgin olive oil
  • Salt and pepper

To Serve

  • 6 balls mozzarella, each torn in to 3
  • 3 bunches dandelion, washed and picked

Method

Salted Liquorice Macadamias

  1. Blitz the juice stick in a spice grinder with the salt.
  2. Sprinkle liberally over the macadamias with the water.
  3. Toss to coat then bake at 150°C for 10 minutes or so until golden.
  4. Cool, coarsely crush and store in an airtight container until ready to serve.

Pomegranate Molasses Roast Red Onion

  1. Toss all ingredients together in a bowl then tip in to a parchment lined roasting dish, cover with foil and bake for 30 minutes at 180°C.
  2. Remove the foil, mix well and continue to roast for another 5 minutes or so until the onion is tender and beginning to caramelise.
  3. Cool and refrigerate until ready to serve.

Pickled Rhubarbs

  1. Put the vinegar, water, demerera sugar, salt, tonka beans, peppercorns, ginger and chilli into a pot and bring to the boil.
  2. Simmer for a minute or two then add the rhubarb.
  3. Take off the heat, cover with a lid and leave to cool. Refrigerate until ready to use.

Dressing

Whisk all ingredients together and season to taste.

To Serve

  1. Layer the dandelion, liquorice macadamias, roast red onion, pickled rhubarb and mozzarella on a large platter.
  2. Sprinkle a little of the liquorice salt over the mozzarella and dress liberally. Serve immediately.
Chef Magazine / Issue 35 / April / 2014

© 2015 All rights reserved. Published by Chef Media.