Vibrant Winter Salad

SALAD:

• 1 head of radicchio
• 10 radishes, halved
• 1 fennel bulb, thinly sliced
• 1 golden beetroot, sliced & 1 small beetroot, sliced
• A large handful of red leaf lettuce leaves, chopped
• A large handful of romaine lettuce, chopped
• A small handful of microgreens, or similar
• Freshly ground black pepper and salt to taste

METHOD:

1. First make the vinaigrette in a Denby bowl, by mixing together the sherry vinegar, pomegranate molasses, maple syrup, tarragon and lemon juice. Drizzle in the olive oil slowly, whisking well until all combined.
2. Next prep the croutons. Heat a large frying pan over a medium heat. Add a splash of olive oil to the pan. When the oil is hot, add the cubes of bread ensuring they get a slight coating of oil.
3. Keep stirring until the croutons are golden and crispy on the outside, but still slightly soft on the inside.
4. Set the croutons to one side and season with a pinch of salt and pepper.
5. When you are ready to serve prep the salad. Cut the root off the radicchio, separate the leaves and arrange them on a Denby serving platter. Tearing the leaves as needed, but keeping them nice and big.
6. Add the radishes, fennel, both beets and lettuce leaves.
7. Coat the vegetables and lettuce with the vinaigrette, adding in small amounts at a time to how you like your dressing. Reserve any leftover dressing for another time.
8. Top the salad with the croutons and microgreens. Enjoy!