Cooking With Pomegranate Seeds
When I was a little girl, my grandfather always brought the first pomegranate of the season home to my mother and me. She and I would sit in the kitchen, not too close to the wallpaper (because pomegranates stain so) and devour it. I still look forward to that first pomegranate every fall, but I've always wanted to do more with those ruby-red arils bursting with flavor.
Enter Martha Stewart's "Autumn Field Greens with Spicy Pecans and Pomegranate Seeds", a recipe I found in her November 1999 Martha Stewart Living. I've been making a slightly adapted version of that "festive salad" now for ten years--for every Thanksgiving, Hanukkah and Christmas--and still love it.
But I haven't given up my quest for other recipes that call for pomegranate seeds. Do you have a favorite?
Festive Salad
Ingredients:
1/4 cup balsamic vinegar
2 tablespoons orange juice
1 pomegranate, seeded
1/4 cup canola oil
Spicy pecans
1 pound mixed field greens
Directions:
1. In a medium bowl, whisk together vinegar, and orange juice. Slowly whisk in canola oil. Season with salt and pepper to taste.
2. In a large bowl, toss pomegranates, pecans, vinaigrette, and the greens, and serve.
Serves 8-10
Martha Stewart Living, November 1999
--Tracy Schneider
tiffany uk on July 03, 2011 at 11:48 PM
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