Salad with Pomegranate Gremolata

Is it poor form to scoop off all of the pomegranate seeds for myself?

With the exception of some of the vegetable components, this is exactly taken from this recipe by Aida Mollenkamp. Pomegranate gremolata is the magic here. Its name is pretentious and it takes a little more time to prepare than your average salad, but it's worth it. I might start putting it in everything I eat.

Ready to go on a salad... or salmon... or a grilled cheese sandwich... or...

The gremolata is just pomegranate seeds, parsley, shallots, and orange zest. Mix them together, season, and it's done. Put it on your salad, or anything else, for instant fancy deliciousness and texture.

I really liked the dressing on this salad, too. If you don't have pomegranate molasses (and don't feel like reducing pomegranate juice to make it), it's also good without it. You could maybe substitute a little more honey and some kind of fruit juice for a similar effect.

The Recipe:

1 c pomegranate seeds

3 tb parsley, finely copped

1 shallot, minced

1/2 tsp orange zest

salt and pepper, to taste

1/4 c extra virgin olive oil

2 tb pomegranate molasses

2 tb red wine vinegar

1 tb honey

1 tb dijon mustard

salad greens (I used 1 head of green leaf lettuce)

other recommended salad ingredients: avocado, pears, celery

Combine the pomegranate seeds, parsley, shallot, and orange zest in a small bowl. Season with salt and pepper.
In another bowl, combine oil, molasses, vinegar, honey, mustard, salt and pepper to create the dressing.
Toss the greens with the dressing and top with the gremolata.

The Verdict:

Overall grade: B+

Overall reason: A great change of pace, but takes some time and expensive ingredients.

Time to prepare: 30 minutes, 10 of which is extracting pomegranate seeds.

Husband quote: "I like pomegranates now."

Comments

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