Chicory, Blood Orange and Pomegranate Salad
A refreshing crunchy salad, perfect as a starter or in between courses.
Cut a pomegranate in half and pop out the seeds. (Be sure to remove any of the bitter yellow pith.)
Peel and slice the oranges, (keeping any of the juice.)
Trim the chicory and remove any damaged outer leaves.
Separate the leaves and if you wan to make them crispy, place them in iced water for an hour or two.
Drain the chicory leaves well and place in a large bowl with the orange slices and pomegranate seeds. Dress with extra-virgin olive oil, sea salt flakes and freshly ground black pepper and serve straight away.
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