+ NEW DROP: TUSCANY

Home
Blog
Zesty winter salad

Zesty winter salad

Vibrant, crunchy, sour, sweet.

The perfect winter salad.

Fresh flavours and a beautiful pop of colour—this is a guaranteed to impress your dinner guests this festive season.

This dish works well with any of our olive oils, but citrus helps to tame oils with robust profiles so it is good with our South African (a club-member special this December) and our Tuscan Extra Rare.

Here's the method:

Serves 4

Set your oven to 220°C.To make the dressing, zest half a lemon and half a grapefruit. Add to bowl with 1 tbsp of lemon juice, 1 tbsp of sumac, 3 tbsp of olive oil, 1 tbsp of honey/agave and 1 tsp of fine salt. Mix well and set aside.
Slice your radicchio, fennel, persimmon and peel and slice your orange and grapefruit. Set to one side.
Roughly chop your pistachios.
Layer your salad, do 1 layer of all the ingredients, then dress in half the dressing, then repeat again, so all the ingredients are evenly distributed.
Enjoy!

Top tip

This salad is an ideal dish to prepare ahead of time and there is no oven required—freeing up more time for the important part: entertaining your guests!

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...

SHOP NOW

You may also like...

Magic chocolate mousse

Chocolate mousse. And a touch of gold. This stunning recipe is from Kali Jago, chef and co-founder of Palm Greens. Aquafaba is a magic ingredient, and for me personally I [Kali] love chocolate mousse and so I was so excited when I adapted one of my favourite Raymond Blanc’s chocolate mousse recipes to replace egg whites with aquafaba. What’s also so great about this, is you’re using an ingredient that is usually thrown away. This is light and fluffy, but also rich and deeply chocolatey. I ...

Roasted Carrots with Orange & Hazlenut Gremolata

A side dish fit for a festive table. A classic Christmas dish with a modern twist. With zesty, toasted notes and a good dose of EVOO, these sweet roasted carrots bring brightness and comfort to the table. Things can get hectic in the kitchen during the holiday season so we suggest making the gremolata ahead of time (max two days) and giving it a final fry off in the pan before you spoon it over the roasted carrots. This dish works well with any of our olive oils, particularly those with ro...

Ready to become a Citizen?

Sustainable natural olive oil delivered straight to your door

SUBSCRIBE gift a friend