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Preheat your oven to 200°C/400°F/gas 6. Peel your onion, top and tail it before slicing through the middle vertically and chop into small wedges. Throw them in a baking tray with a drizzle of balsamic and olive oil, then roast them in the oven for 15 to 20 minutes. Peel your clementines, pull them apart into two halfs and then slice horizontally so you get a cross section of the segments in a row.
For your dressing: de-seed your pomegranate, putting one half of the seeds to one side. Blend the other half until as much of the juice has been removed as possible. Sieve out the white pith and combine the juice with the rest of the unblended seeds, the oil, vinegar and sugar. If you are making it in bulk you could substitute the fresh half pomegranate with a few tablespoons of pomegranate juice from a carton.
Once my onion has cooled I let it cool a little, warm salads can often end up with cooked lettuce which is less than desirable. The onion can be equally be served cold as it is just as delicious.
I’ve arranged my salad by placing the Lambs lettuce on a platter, intertwining the clementine shapes and onion wedges. Take a horizontal peeler across the edge of the parmesan to create nice thin strips, this helps to showcase the cheeses crumbly texture. For larger servings, feel free to sub the parmesan for a more cost effective grana padano or a similar hard, crumbly cows cheese. Like Cava to Champagne, there are fantastic parmesan alternatives and most people won’t spot the difference.
Drizzle your pomegranate seeds and molasses over the top of your salad and voila!: One delcious warm winter salad.
60g lambs lettuce (one typical supermarket salad bag)
1 red onion
2 medium to large clementines
4 tablespoons of olive oil
1 tablespoon balsamic vinegar
half a teaspoon of caster sugar