Post-Thanksgiving Redemption Salad (Winter Salad)
Ingredients
Preparation
1
Prep:
2
Rinse and dry lettuce, break apart leaves
3
Extract seeds from pomegranate (I was a pom newby the first time I made this so I used this method from the webs: http://bit.ly/7Rve07)
5
Cut off stalk and heart of fennel bulb
6
Dice apples
7
Start with a lettuce bed. Just break it apart by hand.
8
Add a generous handful of diced apple to each bowl
9
Shave the fennel into each bowl using a peeler (or a grater)
10
Sprinkle with julienned mint
11
Plop a few gobs of goat cheese into each bowl
12
Add a generous sprinkle of pomegranate seeds
13
Add salt and pepper
14
Optional) put left over pomegranate seeds into a pint glass, cover with your hand and use a muddler to crush the seeds. Stick another pint glass into the first one (to hold in the dregs) and drizzle the fresh pomegranate juice onto the salads to dress.
15
NOW you are ready to eat!
.
About
This salad was inspired by a mozzarella, fennel and cherry tomato salad from a local Seattle restaurant.
After thanksgiving, I wanted something fresh and light for dinner. Since tomatoes were not in season, I decided to keep the fennel but substituted apple, pomegranate and goat cheese. I love mint so I added that in too. I love this flavor combo - the ingredients pack in tons of flavor all on their own without dressing.
I hope you enjoy!
Yield:
6.0 salads
Added:
Monday, January 31, 2011 - 9:05pm
Comments
February 1, 2011
Sounds delish! A drizzle of extra virgin olive oil would be nice too.