Ingredients

2 heads red chicory
1 large head radicchio
2 red peppers
Seeds from 1 pomegranate, or 75g pomegranate seeds from a tub/packet
For the dressing:
1 teaspoon Dijon mustard
1/2-teaspoon honey
Juice of 1 clementine and 1 Satsuma
1-teaspoon limejuice
Pinch of salt
3 x 15ml tablespoons extra virgin olive oil

Method

1 Tear the chicory and radicchio into pieces into a salad bowl.
2 deseed the red peppers and cut into 2cm strips, and add to the salad.
3 Sprinkle some of the pomegranate seeds over, and then whisk together the dressing ingredients to pour over the salad.
4 Toss everything together, and then do a final sprinkling of pomegranate seeds over the top before serving.

Built by Chefs. Powered by You.

For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.