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Winter salad with clementine dressing recipe

6 ratings

Jamie says: "If you’re after something fresh and crunchy as a break from the rich Christmas fare, this winter salad ticks all the boxes. Plus, the sweet clementine dressing can be kept for up to a week in the fridge, so double up and store in the jam jar ready to go." See method

Serves 4
10 mins to prepare and 10 mins to cook
282 calories / serving
Vegetarian
Gluten-free

Ingredients

3 clementines
Extra virgin olive oil
red wine vinegar
1 teaspoon runny honey or maple syrup
2 sprigs of fresh thyme
50g whole almonds
½ a bunch of red or black seedless grapes (250g)
olive oil
2 little gem lettuce
100g salad leaves, such as watercress, spinach, rocket
1 x 125g ball of mozzarella cheese

Each serving contains

Energy
780kj
282kcal 14%
Fat
21g 30%
Saturates
6g 28%
Sugars
13g 15%
Salt
0.5g 8%

of the reference intake
Carbohydrate 13.8g Protein 9.3g Fibre 1.3g

Method

Preheat the oven to 220ºC/425ºF/gas 7. Finely grate the zest of 2 clementines into a jam jar, then squeeze in the juice from all three. Add 4 tablespoons of extra virgin olive oil and 2 tablespoons of vinegar, followed by the honey (if using). Strip in the thyme leaves, then season with a pinch of sea salt and black pepper. Secure the lid on the jar and give it a good shake.
Scatter the almonds over a large baking tray and roast in the oven for 5 minutes and then finely slice into slivers.
Pick the grapes, then toss in ½ a tablespoon of olive oil and 1 tablespoon of vinegar on the same large baking tray, then roast for 10 minutes, or until bursting open.
Trim the gem lettuces and click apart the leaves, then arrange nicely on a serving platter with the salad leaves and roasted grapes. Tear over the mozzarella, then drizzle over half the clementine dressing (save the rest for another recipe, see tip). Scatter with the roasted almonds, then serve.

Tip: Use this festive dressing as a delicious marinade for roasted veg, meat or fish.

See more Jamie Oliver recipes