RECIPE: Endive salad with radish & pickled ginger
A crisp and refreshing salad topped with an Asian-inspired dressing
05 November 2017 - 00:00
Serves: 4-6
Dressing:
30ml (2 tbsp) red wine vinegar
10ml (2 tsp) caster sugar
5ml (1 tsp) fresh ginger, finely grated
10ml (2 tsp) sesame oil, optional
45ml (3 tbsp) olive or avocado oil
1 small red onion, thinly sliced
Salad:
2 endive (also known as witlof), shredded
5 radishes, thinly sliced
30g pickled ginger, thinly sliced
125g pomegranate rubies
45ml (3 tbsp) sesame seeds, toasted
30ml (2 tbsp) fresh mint leaves, torn
30ml (2 tbsp) fresh coriander leaves, torn
Salt and freshly ground black pepper
Method:
1. Combine all of the dressing ingredients into a large non-metallic bowl adding the onion. Stir well, cover and set aside for 15-30 minutes.
2. Add the remaining salad ingredients and toss to combine. Arrange on a platter and serve...
There’s never been a more important time to support independent media.
From World War 1 to present-day cosmopolitan South Africa and beyond, the Sunday Times has been a pillar in covering the stories that matter to you.
For just R80 you can become a premium member (digital access) and support a publication that has played an important political and social role in South Africa for over a century of Sundays. You can cancel anytime.
Already subscribed? Sign in below.
Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.