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Recipe Detail Page
Winter Salad of Pomegranate & Walnuts
Winter 2018
This salad brings freshness, crunch and colour to the table in the dead of winter. The recipe makes more vinaigrette than you will need, but it’s also delicious on eggplant, cauliflower and lamb.
Serves 6
POMEGRANATE VINAIGRETTE
½ tsp (2 mL) finely grated garlic
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) pomegranate molasses
½ cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste
SALAD
¾ cup (175 mL) walnut halves
3 oz (90 g) baby kale
1 head radicchio, preferably white (a.k.a. Castelfranco)
2 heads Belgian endive, leaves separated, halved
½ cup (125 mL) peeled and thinly sliced carrot, preferably heirloom
½ cup (125 mL) peeled and thinly sliced turnip
½ cup (125 mL) thinly sliced radish, preferably watermelon
Salt and freshly ground pepper to taste
½ cup (125 mL) pomegranate seeds
1 For the pomegranate vinaigrette, whisk garlic, vinegar and pomegranate molasses in a medium bowl. Slowly whisk in olive oil until emulsified. Season with salt and pepper. (Dressing will keep, covered and refrigerated, for 5 days. Shake before using.)
2 For the salad, preheat the oven to 350°F (180°C).
3 Place walnuts on baking tray. Bake on middle rack until lightly browned, 8 to 10 minutes. Cool completely. Break into small pieces. Transfer to bowl, leaving any papery skins behind. Set aside.
4 Place kale, radicchio, endive, carrots, turnips and radish in large mixing bowl. Season with salt and pepper. Add enough dressing to lightly coat. Toss. Sprinkle with pomegranate seeds and walnuts. Serve immediately.
Serves 6
