Janni’s Fig and Pomegranate Salad
This elegant autumn salad is courtesy of legendary chef Janni Kyritsis (ex Bennelong and Berowra Waters, Sydney).
It can stand on its own or as an entrée or light lunch dish with the addition of some prosciutto,” he advises.
Inroduction
About this Recipe
By: Sheridan Rogers
“I’ve also made it with tart plums and raspberries and a raspberry dressing when pomegranates are not available,” says Janni.
Read more about what Janni has to say about pomegranates here.
Ingredients
- pomegranate 1 large, seeds removed
- extra virgin olive oil
- corella pears, 3, cored and thinly sliced
- small heads white witlof 3, leaves separated
- small heads pink witlof 3, leaves separated
- golden shallots 3, finely sliced
- fresh figs 6, quartered
- salt and freshly ground black pepper to taste
Reserve ⅓ cup of the pomegranate seeds for the dressing. Place the rest in a sieve over a bowl and press down with a pestle or something similar to extract as much juice as possible. Discard solids.
Combine pomegranate juice with an equal quantity of extra virgin olive oil.
Place pears in a serving bowl or platter. Add witlof, shallots, reserved poegranate seeds, combined juice and olive oil, salt and pepper. Toss gently and transfer to a serving platter.
Arrange figs on top of the salad as they are too delicate to be tossed.
Yummy recipe – Lovely with sliced proscuitto added on top for me❤️ and a slice of hot sour dough bread toasted.
Thank you Janice 🙂