2 Tbsp pine nuts Smidgin of olive oil Flaky sea salt 2 tangelos peeled and segmented 2 wedges preserved lemon 2-3 witloof 1 Tbsp small marjoram leaves or chervil, or 1 tsp thyme leaves 3 Tbsp extra virgin olive oil 1 Tbsp raspberry vinegar ¼ tsp creamy Dijonnaise mustard, optional 1 large clove garlic, peeled and crushed Freshly ground black pepper to taste
1 Toast the pine nuts in a lightly oiled pan for several minutes until lightly golden. Keep an eye on them because once they start colouring, they can brown very quickly. Tip pine nuts onto a plate lined with paper towels and sprinkle with sea salt.
2 Peel and segment the tangelos. Do this with a small serrated knife, removing all the white pith with the peel, then cut in between each piece of membrane and let the tangelo fillets slip out. You don’t need the juice in this recipe; squeeze the juice from the membrane into a glass and drink it!
3 Rinse preserved lemons under running water, dislodging the fleshy parts and discarding. Pat rind dry and slice thinly.
4 Trim witloof, removing any green tips from the leaves. Leave small leaves whole, but cut larger ones into chunks. Put in a bowl with marjoram or chosen herb, tangelo segments, preserved lemon and pine nuts.
5 Whisk extra virgin olive oil, vinegar, mustard, garlic, ½ teaspoon sea salt and black pepper together in a small bowl. Pour dressing over salad and toss everything together. Serve immediately.
This is fabulous with ham, especially ham off the bone, leftover Christmas turkey (it would be exceptional with a stuffing of toasted hazelnuts and sour dough crumb), roast chicken, especially one roasted French-style with tarragon and roasted in butter and stock, and a baked whole fish flavoured with coriander seeds, kaffir lime leaves and a little fresh red chilli.