This effortless show-stopper festive salad wreath boasts salty salmon, which pairs perfectly with the sweetness of the balsamic glaze and a balanced texture of artichokes and creamy mozzarella. You can have this delicious festive salad wreath for a holiday brunch or as a stylish side. Celebrate the holidays by sharing it with your loved ones.
Recipe with Thulisa Martins
Festive salad wreath
- 6 fresh artichokes
- 30ml (2 tbsp) extra virgin olive oil
- 7 baby brinjals, halved
- 200g Norwegian smoked salmon
- 200g fresh mozzarella balls, torn into bite-size pieces
- 250g cherry tomatoes, halved
- 50ml balsamic glaze
- Himalayan pink salt, to taste
Prepare the artichokes by slicing them in half and removing the chokes and hair from the hearts. Trim the tips off each leaf using a pair of scissors. Boil the leaves, covered with water, in a medium saucepan until soft, 30 minutes. Immerse the leaves in ice water to refresh.
Drizzle the olive oil over the aubergine and chargrill, cut side down, over high heat for 15 minutes, turning halfway. Set aside to cool.
Arrange all the prepared ingredients in a wreath shape on a large wooden board or platter. Drizzle with the balsamic glaze and season to taste.
Cook’s tips: The aubergines can be grilled the day before serving and refrigerated in an airtight container. The festive salad wreath looks spectacular on the Christmas table and is super-easy to make.