Ingredients: Freshly-ground black pepper to taste,1 cup diced pared cucumber – (1 ),1/2 cup lemon juice,1 tablespoon finely-chopped mint,4 ounces black oil-cured olives – (abt 1 cup),1 teaspoon olive oil,6 large Valencia oranges – (abt 4 lbs),1 cup pomegranate arils,1 cup paper-thin strips red onion,1/2 teaspoon salt,2 tablespoons Pomegranate Vinegar (see recipe)
Instructions:
- About 1 hour before making salad, place onion slices in bowl and marinate in lemon juice. Peel oranges and cut into thin, round slices with very sharp knife.
- Cut rounds in half and pick out seeds.
- Place oranges in large work bowl, drain onion of all excess liquid and add onion to oranges.
- Sprinkle mixture with pepper.
- Combine oil and vinegar to make the vinaigrette.
- Pour over oranges, cover and set aside in cool place to infuse for 30 minutes.
- Add cucumber, pomegranate arils and olives. Adjust seasoning, then scatter mint over top and serve.This recipe yields 6 servings.Wine Suggestions: Rose and blush wines, such as American white Zinfandels, are a good beverage choice when pairing with foods that are fruity, acidic, spicy and complex, such as this salad.Comments: The inspiration for this salad is North Africa, where pomegranates are used in a variety of creative ways. The salad's secret is its startling interplay of flavors: the tartness of the fruit, the onion – the infusion of the onion is an important step, so do not skip it – and most importantly, the saltiness of the olives. The lemon removes the sharpness of the raw onion and colors it pink, an important visual note in the salad's appearance.
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