Receta The Perfect Salad for a November Meal
Yesterday, I decided I'd better use some of the pomegranates I purchased for the Oyster Shooter "photo op". I have read that a pomegranate will last six to seven days unrefrigerated or up to three months in the fridge. But I have to admit, with Thanksgiving right around the corner, my counters are getting cluttered and my fridge is getting kind of full. So last night for dinner, we tried another recipe out of my PAMA cookbook, Pomegranate Mixed Green Salad with PAMA Vinaigrette Dressing. I was excited about this recipe because it used the some of the pomegranate seeds in the salad.
The word pomegranate comes from the Latin "Pomum Granatum" and means "apple of many seeds". Pomegranates range in size from baseball to softball and range in color from a pale, reddish yellow to a deep, crimson red. Color and external blemishes are no indication of quality (The skin is very thick, protecting the fruit). When selecting a pomegranate, just remember, the heavier the fruit, the more juice.
Inside a pomegranate is about 700-800 tightly packed seed casings called arils that are deep red in color when nicely ripe. The taste of the juice differs depending on the variety and its state of ripeness. But basically, it can be sweet, sour or tangy.
To cut open the pomegranate you will need a sharp knife and a large bowl of cold water.
Cut off about a 1/2 inch of the top using caution, since the ruby red juice of the pomegranate will stain clothing and counters.
Make a shallow cut (score) in the pomegranate skin from the top to the base. Repeat this process so that you have 4 evenly spaced cuts. Gently pull the fruit apart, the pomegranate should divide where you made the cuts in the skin.
Holding the fruit underwater, gently push out the seeds with your fingers. The pomegranate seeds (arils) will sink to the bottom and any membrane or pith will float to the top of the water. Skim off the pith with a spoon or your fingers. After skimming off the pith, drain the water from the bowl or pour into a sieve. Rinse the pomegranate seeds briefly under cold water.
The seeds are now ready for use. I love to eat the seeds whole, it is kind of fun when they "pop" in your month and you get that wonderful tart burst! This year I am going to try and use them in some recipes. I may even try to obtain some juice by pushing the seeds through a sieve, if I can stop eating them long enough.
(If you are curious as to what is in the center of our dinner table in the first picture, check back in a day or two. I followed the recipe below exactly, but next time I make this, I plan to decrease the olive oil, we thought it overpowered the Pomegranate Liquer.
Ingredients:
- •1 shallot, minced (about 2 Tbsp.)
- •1/2 c. olive oil (next time, I will decrease this amount slightly)
- •1/4 c. PAMA Pomegranate Liqueur
- •1 Tbsp. apple cider vinegar (or vinegar of choice)
- •1 tsp. salt
- •1/2 tsp. (freshly ground) pepper
- •1 firm-ripe pear
- •8 c. (about 9 ounces) mixed baby salad greens, or greens of choice
- •1/2 c. crumbled blue cheese
- •1/4 c. toasted walnuts
- •Pomegranate seeds
Instructions:
Put shallot, olive oil, PAMA, honey, vinegar, salt and pepper in small jar with tight fitting lid. Shake vigorously to dissolve honey and salt. Peel pear if desired and julienne or cut into thin slices. Put salad greens in large bowl, drizzle with half the dressing. Toss to coat the greens. Serve on individual plates and top with pear, blue cheese, walnuts and pomegranate seeds. Extra salad dressing can be used on another salad or as marinade for grilled chicken or beef. Makes about 1 c. of dressing.