About this recipe:Batavia is at its best in the weeks after Christmas and can come as a welcome, refreshing addition to our winter diet.
1 batavia head, leaves washed and dried
1 red pomegranate, quartered
2 spring onions, trimmed
Leaves from 2 bushy sprigs of flat-leaved parsley
3 tablespoons plus 1 teaspoon extra virgin olive oil
1 clove garlic, chopped
Flaky sea salt and black pepper
1½ teaspoons rice white wine vinegar
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Method Prep:15min › Ready in:15min
Tear the batavia leaves into a wide salad bowl. Working over a small dish, bend back the skin of each pomegranate quarter, releasing the seeds onto the dish. Pick away all the flimsy yellow membrane.
Halve the spring onions lengthways, then slice them finely crossways. Place the parsley leaves on top and chop both finely.
Add 1 teaspoon olive oil to the pomegranate, mix, then sprinkle it over the spring onion and parsley mixture. Mix gently, so that the greenery clings to the seeds.
Put the chopped garlic on a board, sprinkle with sea salt and, working with the flat of the knife, crush it to a pulp. Scrape it up with the knife and transfer it to a small screw-top jar. Add the vinegar and remaining olive oil, screw the lid on and shake the jar vigorously to emulsify the dressing. Add to the salad leaves and toss gently.
Scatter the pomegranate mixture over the dressed leaves and serve at once with crusty bread and duck pâté or cold cuts of meat.