It’s that time of year when it is simply de rigueur to think pink. Heart-shaped chocolates, cupcakes, biscuits and desserts about. Heck, even emails at work are festooned with cherubs, hearts and flowers to persuade us that getting on top of our administration is somehow wonderfully romantic (is isn’t).
However, I’ve decided to depart from the usual Valentine treats (i.e. sweet and sugary) and instead to try something a little different. As an antidote to all those chocolates, this is just a simple salad to make us feel healthy during these cold, wintery days. And yes, obviously, it is in part hot pink.
To make this salad, I’ve used ingredients for both colour as well as flavour. It would be easy just to walk around and throw everything that is red into a bowl and suggest it conveys the essence of romance, but I wanted to be more subtle than that.
Most obviously, I’ve used red endive, which add a rich pink colour, but also have a little bitterness to them. What’s love if not occasionally bitter? Then there are pomegranate seeds and segments of blood oranges. Don’t read too much into the “blood” part, but I wanted some fruit that would add sweetness, the oranges providing some citrussy tang and the pomegranate seeds some crunch. In all honestly, I must say that I was a little disappointed that these oranges were not, well, more “bloody” when I cut them open, but they did turn out to have very pretty orange and red mottling, which actually looked great on the plate. I also put in some aromatic fennel (I’ve been eating a lot of this recently) as well as some crumbled cheddar. I could say the cheese somehow symbolises strength and smoothness, but the reality is – strong cheddar is just brilliant with fennel, and there’s not too much more to it than that!
I finished this off with a simple dressing of olive oil, honey and red wine vinegar, which again balance sweetness, sharpness and smoothness. Finally, the sauce gets a little kick in terms of flavour and colour by adding some oil from a jar of harissa paste. It ended up more orange than pink or red, but the effect was still great.
So that’s really it! This salad is by turns sweet, bitter and sharp, so it has interesting tastes and textures as well as looking quite stunning. You can, of course, tweak the ingredients depending on what you have to hand and your own preferences, but I think the red quality from the endive and fruit is pretty much essential.
Whatever you have planned for tomorrow – dinner à deux or a fun-filled evening with friends – have fun!
To make a Bitter and Sweet salad (serves 2, of course)
For the salad:
• 2 red endives
• 2 blood oranges
• 1 small fennel bulb
• 50g cheddar
• 2 handfuls pomegranate seeds
For the dressing:
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon oil from harissa paste or sun-dried tomato paste (optional)
1. Break the endive into leaves, and cut each one into two lengthways. Peel the orange and cut into segments. Slice the fennel into very thin pieces. Slice the cheese and crumble.
2. Build up the salad on two plates – start with the endives, then the fennel, then the oranges, then cheddar and then scatter over the pomegranate seeds.
3. Make the dressing – whisk everything until smooth, then drizzle over the salad.