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Autumn Salad with Fennel and Pomegranate
Posted By admin On November 17, 2010 @ 1:12 am In Vegetables & Salads | No Comments
— Serves 4
Pomegranate seeds (arils) are wonderful in salads, contributing brilliant ruby color, sweet-tart taste, and bursts of juiciness. Fennel’s brilliant greenish-white color and gentle licorice flavor offset them perfectly. As finishing touches, scallions add a savory punch, and a simple pink-red cranberry balsamic vinaigrette rounds out the flavors.
*Items marked in green are available from The Gourmet Corner.
In a small container with a tight-fitting lid, combine the vinegar, and olive oil. Season with salt and freshly ground pepper. Cap the container and shake well. Taste the dressing and adjust seasonings. Refrigerate until 1/2 hour before use.
If you are the sort who finds gently coaxing gleaming crimson arils out of the cream-white nooks and crannies that make up the interior of a pomegranate to be a contemplative, soothing process, by all means have at it. Arils thus shucked can be refrigerated in a covered container for a day or two until needed.
If, on the other hand, you find the sheer tedium of having to pry all those little arils out of the labrynthine interior of a pomegranate to be a major barrier to eating them more than once a year, try this shortcut technique:
Wash and dry the redleaf lettuce, then use a paring knife to cut away the thick central rib from each leaf. Cut the fennel vertically into quarters, then slice vertically as thinly as you can — this is an excellent job for a mandoline, if you have one. Slice the scallions on the diagonal as thinly as you can.
Overlap lettuce leaves into a circle on each of four salad plates, stem ends toward the center of the plate. Mound the fennel slices over the lettuce, then sprinkle the pomegranate arils over the fennel. Sprinkle the scallions over the pomegranate.
Give the vinaigrette a thorough shake to re-mix it, then drizzle it over the salads. Serve immediately.
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