This wonderfully light salad is packed with easy-to-find seasonal ingredients and makes a great Christmas starter
Ingredients
- 6-8 seedless clementines
- 2 heads red chicory
- 100g watercress
- 1 fennel bulb, halved, cored and very finely sliced
- 1 red onion, halved and finely sliced
- 200g feta cheese, cut into cubes
- small handful parsley, finely chopped
For the dressing
- juice 1 clementine
- juice 1 lemon
- 4 tbsp olive oil
- 1 tsp caster sugar
Method
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Whisk the dressing ingredients in a jug, season with salt and set aside.
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To make the salad, peel the clementines and slice whole. In a bowl, gently toss the chicory and watercress with the fennel and onion. Place slices of clementine on opposite sides of each plate, mound a pile of leaves in the middle, then scatter over the feta. Stir the parsley through the dressing and drizzle over the salad.