Jewelled (Little) Gem Salad with Pomegranate

Name: Jewelled (Little) Gem Salad with Pomegranate
Yield: A Dainty Little Side for 2
Ingredients: big handful of fresh mint, finely chopped; ⅛tsp ground saffron, steeped in a splash of boiling water; 1tsp honey; juice of ½ small lime; ½ red onion, finely sliced; 50 g/1¾ oz/⅓ cup nibbed pistachios; 1 level tsp smustard; 1 small carrot, grated; big handful of watercress; salt and freshly ground black pepper; ½ small pomegranate; 3tbsp extra-virgin olive oil; 1tbsp orange juice; 1 little gem lettuce, roughly shredded; 1 clementine, carefully peeled, segmented and deseeded

Preparation info

A Dainty Little Side for
2

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

A good salad should suck you in visually before you even consider raising a fork and tucking in. This little number certainly does that: it is about as flirtatious as food can get. Add some seared tuna or a little duck breast and you have an elegant starter.

Ingredients

½ small pomegranate
1 little gem lettuce, roughly shredded
1 clementine, carefully

Starter
Vegetarian
Gluten-free

Method

First prepare your pomegranate. Change into your reddest outfit, then don an apron for good measure. Now you could just cut the pomegranate open and prise out the seeds. But the Persian pro way to do it is to pummel the fruit all around with your thumbs, thus loosening the seeds nearest the skin. Once it starts to feel quite soggy, make a small incision in the flesh of the fruit, hold the hole