Supercharged Christmas Wreath Salad Two Ways

Want to fill yourselves with good food from the fluffy tufts of your Santa hats to the ends of your mistletoes?

Over at Supercharged Food HQ, we’re turning the yuletide on feeling full, to feeling fabulous with good food and cheer. I've created a new Christmas salad recipe that you can present in two different ways!

These salads are super easy to put together and look very pretty on the Christmas table too!

I hope you'll love them.

Are you ready to get those sleigh bells jingling? See below for the recipe.

In the meantime, I’ll just be over here watching Christmas movies, cue The Holiday! 🍿 🎄

Supercharged Christmas Salad Two Ways

Wreath Style

Serves 4-6

Ingredients

• 2 Cos lettuces washed and separate leaves
• 2 cups rocket leaves
• 2 cups mixed lettuce leaves (options are red and green romaine, red and green oak leaf, chard, endive, radicchio, or other heirloom lettuces)
• 1 cup Frisée lettuce
• 2 oranges, peeled, sliced and cut into segments
• 5 radishes sliced and cut into half-moon shapes
• 1 cucumber sliced
• Handful of pecans
• ¼ purple cabbage, grated
• 14 x dried orange slices

Method

Find a wooden chopping board or circular cutting board to place the salad onto

Start by placing a bowl of aioli or your favourite dressing in the centre and add an orange slice to it

Place Cos lettuce around the outside and work in towards the middle

Add mixed lettuce to the inside base of the Cos leaves in a circle

Then add Frisée alongside the dressing bowl

Place orange segments into the wreath then add radish, cucumber, purple cabbage and pecans on top

Gently slide the dried orange slices into the Cos leaves

Dressing

Use a store-bought aioli or make this one

Lemon and Garlic Aioli

Ingredients

• 2 egg yolks
• 4 large garlic cloves, crushed
• 1 tablespoon lemon juice, plus extra as needed
• 1 tablespoon water
• 310 ml (103/4 fl oz/ 1 1/4 cups) light olive oil
• sea salt, as needed

Method

To make the aioli, beat the egg yolks and garlic in a small bowl with a wooden spoon

Add the lemon juice and water and keep beating. Slowly drizzle in the olive oil, beating continuously, until the mixture has the desired consistency

Add more lemon juice and sea salt to taste if needed. (Alternatively, prepare in a food processor) 

Deconstructed Style

Serves 4-6

Ingredients

• 1 Cos lettuce washed and separate leaves
• 1 cup rocket leaves
• 1 cup mixed lettuce leaves (options are red and green romaine, red and green oak leaf, chard, endive, radicchio, or other heirloom lettuces)
• 1 orange, peeled, sliced and cut into segments
• 5 radishes sliced and cut into half-moon shapes
• 1 cucumber sliced
• 1 cup (cantaloupe) rockmelon sliced
• 1 cup fresh blueberries
• Handful of pecans
• ¼ purple cabbage, finely grated
• 6 x dried orange slices
• Coriander leaves to serve

Method

Find a wide mouthed circular bowl place the salad onto

Start by placing a bowl of aioli or your favourite dressing in the centre and add an orange slice to it

Place each ingredient next to one another and work around the bowl

Try to separate the colours so that you can highlight certain ingredients

Dressing

Use a store-bought aioli or make the one above