I've just returned from a trip back to the States to see my family. Two weeks spent on the beautiful shores of Lake Michigan filled with sunshine, cold Oberon, and late summer sunsets made for a pretty dreary arrival back in Melbourne.
With the taste of peak-season berries still on my tongue, I am not quite ready to get back into stews and roasts, but I've found the use of bright winter produce like bitter greens and pomegranate as an effective way to keep things fresh while still cooking in season. Salads like this one have frequented our table, and helped make the transition back into the chilly weather a bit easier.
Winter Greens with Beets, Pomegranate + Apple
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 ounces Parmigiano Reggiano
1 teaspoon milk
1/4 teaspoon salt
1/8 teaspoon fresh cracked pepper
1 bunch baby bibb lettuce, washed, dried, and roughly torn
1 apple, cored and thinly sliced
1 bunch broccolini, blanched
5 kale leaves, de-ribbed and roughly torn
1/2 pomegranate, seeded
1 yellow beet, thinly sliced with a knife or on a mandolin
2 tablespoons pine nuts
In a food processor, blend oil, vinegar, lemon juice, mustard, honey, Parmigiano Reggiano, milk, salt and pepper together until smooth.
In a large bowl, toss lettuce, apple, broccolini, kale, pomegranate, beet, and pine nuts in dressing. Serve immediately.