The Perfect Salad for Jukes 8
(for 4 people)
I usually share my favourite main course recipes with our Jukes friends, but this recipe is nothing more than a simple salad that accompanies pure, bright, unadorned chicken or fish dishes. While it might sound innocent, it packs a seriously complex flavour. Most wines and other alcoholic drinks shy away from the challenge of pairing with dishes that involve vinegar, but Jukes drinks are based on this magical ingredient, so this recipe is a natural fit. I have tailored this salad recipe to match Jukes 8, our mesmerising rosé.
1 head of Curly Endive / Frisée or Escarole – wash and dry the leaves
2 heads of Chicory – washed and finely sliced (discard the root)
1 Shallot – finely diced
2 Tablespoons of Sherry vinegar
3 Tablespoons of Extra Virgin Olive Oil
Cracked Black Pepper and Sea Salt
1 handful of Walnuts - chopped
1 teaspoon of Dijon Mustard
Halve the pomegranate, submerge each half in a large bowl of water and rub out the seeds with your fingers and thumbs, and then strain off the water and membrane (which will be floating in the bowl) and set aside.
Place these pomegranate arils, the endive, chicory and walnuts in a salad bowl. Make the dressing by combining the sherry vinegar, olive oil, shallot, pepper, salt and mustard in a bowl and whisk until combined. Fold the dressing into the salad and serve with plain grilled fish or chicken or, if you would like, sprinkle with chopped feta cheese to transform this salad into a beautiful and quick lunchtime dish.