The House Salad

Ingredients for The House Salad

• 1 large head butter or bibb lettuce

• 1 small jicama, peeled and cut into 1/4-inch matchsticks (roughly 70g )

• 45g pomegranate seeds

• 120g large shavings Asiago or Parmesan cheese

• 40ml crème fraîche

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon honey

• 1 spring onion, white part only, finely chopped

• 2 tablespoons apple cider vinegar

• 1/2 teaspoons sea salt

• 1/2 teaspoons fresh ground pepper

To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the spring onion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.