Hooray! Pomegranate season is finally here! I always know winter has arrived when I start seeing those lovely garnet fruits piled high in the produce section. I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. It occupied my little hands for hours. (Take note moms & dads!) It’s a great way to keep the kids busy, but watch out for their ruby red stained hands!
Pomegranates are super healthy too!
Pomegranate’s seeds are the perfect combination of tart and sweet. I love them muddled in cocktails, sprinkled on salads, or even topped on ice cream. The juicy crunch adds an exciting pop of texture! At your next family get together, try my Tender Greens with Tangerine Vinaigrette and Pomegranate Seeds- a delightful twist on a simple salad that will please the whole crowd.
And I have a great tip for de-seeding! Cut the pomegranate in half and hold one side firmly over a big bowl, with the seeds facing down. Using a wooden spoon, start whacking away! As you hit the back of the pomegranate, the seeds come tumbling out. Talk about a good stress reliever!
So pick up some pomegranates and make your winter season DLISH!
-Kathy
Tender Greens with Tangerine Vinaigrette & Pomegranate Seeds
Makes 4-6 servings
1 1/2 tsp very finely minced tangerine zest *
3 Tbsps fresh tangerine juice
3 Tbsps fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp salt
1 1/2 tsp sugar
Pinch cayenne pepper
2 Tbsps very light olive oil
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4 cups gourmet greens mix
1 head Bibb or Boston lettuce
1/2 cup (about 3 medium) diced or segmented tangerines (peeled and seeded)
1/4 cup pomegranate seeds
To prepare the vinaigrette:
* To make the tangerine zest, peel the tangerine with a potato peeler then mince zest until very fine.
In a small bowl whisk together the tangerine zest, tangerine and lemon juices, dijon mustard, salt, sugar and cayenne pepper. Whisking continuously, drizzle in olive oil slowly to emulsify the dressing. Cover tightly and refrigerate until needed.
To prepare the salad:
Wash gourmet greens, if necessary, and spin dry. Tear the Bibb lettuce into bite-sized pieces; rinse, if necessary, and spin dry. Toss greens together in a bowl and cover tightly. Refrigerate until needed.
Right before serving, in a large bowl toss the greens with the dressing until well coated. Divide salad between 4 – 6 chilled salad plates. Garnish each one with some of the diced tangerines and pomegranate seeds. Serve immediately.
Recipe by Kathy Casey Food Studios®
