• half head of tender lettuce leaves (I use Salanova butter), cut, washed and spun
  • 1 green apple (eg Granny Smith or other sour tart variety)
  • 100g roasted walnuts
  • 100 pomegranate arils
  • 1/2 white onion finely sliced into rings
  • 2 radish, finely sliced
  • 1 avocado

Dressing ingredients

  • 50ml pomegranate molasses
  • 25g Dijon mustard
  • 25ml white wine vinegar
  • 25ml verjuice
  • 100ml extra virgin olive oil

Author of this recipe

Christopher Howe

Christopher Howe

Chef / restaurant

After 15 years as a professional advertising photographer, Chef Caterer & Patissier Christopher Howe completed his Chef apprenticeship with Mercato Restaurant in Daylesford, Australia,... Read more

Show a little tenderness with the supple leaves of the Salanova butter lettuces. They are beautiful tender and smooth, set off by the sweetness of the pomegranate making this a delightful light salad.

Total votes: 776


In a mixing bowl, combine the pomegranate molasses, Dijon mustard, white wine vinegar and verjuice and whisk.  Whilst whisking, drizzle in olive oil to create an emulsion gradually initially, then faster as it starts binding.  Set aside.

To assemble

  • Drizzle dressing onto serving platter. 
  • Loosely layer the leaves, avocado slices,white onion rings, radish and scatter apple.
  • Drizzle with dressing and repeat layering/drizzing 3 times using the leaves to create volume and interest.
  • Scatter with pomegranate arils and toasted walnuts. 

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