Image via Wikipedia

Note: Use the freshest greens in the shop. If radicchio and endive aren’t available, use a mix of whatever greens are the best quality.

Ingredients:

*1 clove of garlic, peeled
*1 large head of radicchio (green or red), or two small heads
*2 heads of  chicory or endive
*1 bunch of watercress (or flat-leaved parsley if watercress isn’t available)
*1 large eating apple, such as Cox’s Orange Pippin or Fuji
*lemon juice in a bowl of water
*2 tbs toasted nuts (such as walnuts), coarsely chopped
*handful of pomegranate arils to decorate (optional)

Dressing:

*4 tbs peanut oil (or other vegetable oil)
*2 tbs walnut oil
*1–1 1/2 tbs raspberry or sherry vinegar
*salt, freshly-ground black pepper to taste

Preparation:

Wash and drain all the salad leaves,  the watercress/parsley and the apple. Rub a large salad bowl with the garlic clove; discard the garlic.

 Separate all the salad leaves, removing any cores if necessary and cut the largest leaves into smaller pieces. Arrange nicely in the bowl. Sprinkle the watercress/parsley over the greens.

Core the apple and quarter; peel if desired. Slice thinly into a bowl of water with a little lemon juice in it, to prevent browning. Leave for a few minutes, then drain thoroughly.

Spread the apple slices on top of the salad leaves. Top with the nuts and the pomegranate arils. Cover and refrigerate until serving time.

Mix the ingredients for the dressing  in a small glass sauce boat or jug. At serving time, stir the dressing and pour over the salad at the table. Toss well, coating the salad with the dressing.

Serve on nice salad plates as part of Turkey and Trimmings.