DISH WITH TISH: WINTER CAESAR SALAD

Ingredients

Pomegranate Vinaigrette
75ml Pomegranate Molasses
30ml Olive Oil
20ml Fig Leaf Vinegar
Salt

50g mayonnaise

Salad
4 radicchio – outside leaves retained for a shell and inside leaves shredded
A handful of treviso – shredded
10 sprigs dandelion – shredded
2 sprigs marjoram – leaves picked
2 tablespoons sourdough croutons, toasted in olive oil
A handful of dill
A handful of basil
30g parmesan to grate
2 tablespoons pomegranate seeds
12 smoked anchovies
1 blood orange segmented

Directions

Pomegranate Vinaigrette
Make an emulsion with, the pomegranate molasses, olive oil and fig leaf vinegar. Season with salt. 

Dressing
To make the dressing whisk together the Pomegranate vinaigrette with 50g mayonnaise.

To prepare
Toss together all the ingredients with 3 tablespoons of the dressing apart from the radicchio shell, anchovies, parmesan and pomegranate seeds.

To serve
Fill a 4 x radicchio shells with a serving of the salad and top with 3 anchovies, a scattering of the pomegranate seeds and a grating of parmesan.