Recipe, Citrus-Almond Sponge Cake with Margarita Semifreddo, chef, Johnny Iuzzini, executive pastry chef at Restaurant Jean Georges, New York, Dessert Fourplay, Cookbook, Roy Finamore, Margarita
WHAT
Recipe for Pomegranate Spoon Salad from chef Ana Sortun, owner of Oleana and Sofra Bakery and Cafe in Cambridge, MA.
WHY
A recommended accompaniment to her Red Lentil Kofte.
RECIPE - POMEGRANATE SPOON SALAD
September 20, 2010
Recipe from chef Ana Sortun
Pomegranate Spoon Salad
Recipe courtesy of chef Ana Sortun
Ingredients
- 1 small red onion, finely chopped (can substitute 2 shallots or 1/2 cup minced scallion)
- 1 medium European cucumber - peeled, halved, seeded and finely diced (can substitute 1 cup finely minced watermelon radish or Japanese turnip)
- 1 small green bell pepper minced
- 1 pound tomatoes seeded and cut into 1/2 inch dice
- 6 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon pomegranate molasses
- 1/2 cup pomegranate seeds (about 1/2 pomegranate)
- 8 romaine lettuce leaves, torn into large pieces
Directions
1. Combine the onion, cucumber, bell pepper, tomatoes, parsley and pomegranate seeds.
2. Season with salt and pepper.
3. In a bowl, combine the olive oil, lemon juice and pomegranate molasses and whisk to emulsify.
4. The salsa and the dressing may be stored in the refrigerator separately for up to 3 days.
5. Before serving, toss with the dressing.
RECIPES
Photo: Fir0002/Flagstaffotos
