Pomegranate-infused Mixed Green Salad
Pomegranate-infused Mixed Green Salad
This delightful salad, originally meant to accompany stews, boasts a slightly sweet taste that pairs well with various dishes. Pomegranates flourish in the warm climates of southern Spain, while in the United States, their availability is seasonal.
Ingrediënten
Serves 6
- 1 pomegranate
Dressing:
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons sherry vinegar or red wine vinegar
- 4 teaspoons red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
Salad:
- Mixed salad greens such as romaine, watercress, or mesclun, rinsed and trimmed
- ½ small onion thinly slivered (about 1/3 cup)
- 2 medium scallions coarsely chopped (about 2 tablespoons)
Instructies
- Cut the pomegranate into wedges and separate the seeds.
- Reserve 3/4 cup of seeds for the salad.
- In a mortar or mini-processor, mash enough of the remaining seeds to make 2 tablespoons of juice for the dressing.
- Prepare the dressing: In a small bowl, whisk together the reserved pomegranate juice, extra-virgin olive oil, sherry vinegar or red wine vinegar, salt, and freshly ground black pepper.
- In a large bowl, place the mixed salad greens, slivered onions, and coarsely chopped scallions.
- Toss the salad to evenly distribute the ingredients.
- Pour the dressing over the salad and toss again to coat the greens with the flavorful dressing.
- Scatter the reserved pomegranate seeds over the salad for a burst of color and sweetness.
Notes / Tips / Wine Advice:
Enjoy your Pomegranate-infused Mixed Green Salad, a refreshing and vibrant addition to your meals!
