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pecans, pomegranateForage Byron Bay Forage Byron Baypomegranate and pecan salad, pecan salad, witlof salad, melograno salad, Autumn salad, easy Italian pomegranate salad, Italian salad recipe, how to cook with witlof, how to use a pomegranateComment
Pomegranate & pecan salad

This recipe is a gift from my friend who lives in Italy (the best type of gift in my opinion). It is simple and delicious and everything I love about Italian food culture. Traditionally this is made with finely diced Radicchio trevigiano - however I couldn’t source any of this delicacy. I used witlof leaves (slightly bitter) to hold the combination of pecans, pomegranate and Parmesan - sweet, nutty, tart and creamy. My first pomegranate came off the tree yesterday, and the pecans just started to fall to the ground ready for harvesting. Seems like perfect timing to me…

Pomegranate & pecan salad

Serves 4

Ingredients

2 witlof, cut lengthways with the inner leaves removed to form a sturdy vessel to hold the salad

1 pomegranate, seeds removed

50 grams of pecans, finely diced

50 grams of Parmesan, shaved

2 tbs olive oil

Generous drizzle of good quality balsamic vinegar

Salt and pepper to taste

Instructions
1. Prepare the witlof by cutting them lengthways. Remove the inner leaves to form a sturdy vessel to hold the salad.

2. Finely chop the remaining inner witlof leaves and add to the diced pecans, pomegranate seeds and Parmesan.

3. When ready to serve, dress the salad with the olive oil, balsamic vinegar and slat and pepper. Spoon into the witlof leaves and serve.

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