Winter Salad of Oranges and Pomegranate
- Yield: 6 servings
This recipe, adapted from Dame Najmieh Batmanglij’s Silk Road Cooking: A Vegetarian Journey, takes advantage of peak winter oranges and pomegranate seeds by pairing their sweet and tart tastes with a slightly pungent cheese. The dish can be served as a light dessert as well as a first course.
- 1cup (about 1 large pomegranate) pomegranate seeds
- 6large oranges, peeled and sectioned
- 1/4cup finely chopped candied orange peel
- 1/2cup fresh orange juice
- 1tablespoon fresh lime juice
- 1teaspoon orange blossom water (available at Middle Eastern groceries)
- 6ounces sheep's milk cheese, such as Pecorino Romano
- 1/3cup chopped unsalted pistachios
- 1teaspoon pistachio oil or light-bodied extra-virgin olive oil
- Combine pomegranate seeds, orange segments, candied orange peel, orange juice, lime juice and orange blossom water. Cover and chill in refrigerator at least 30 minutes and up to several hours.
- To serve, distribute fruit mixture among 6 plates. Place a portion of cheese alongside fruit and top with chopped pistachios and a light drizzle of oil.
Reprinted with permission from Cooking with Les Dames D’Escoffier (Sasquatch Books, 2008).
Nutritional Info *per serving
- Calories 290
- Fat 13g
- Cholesterol 20mg
- Sodium 400mg
- Carbohydrate 37
- Fiber 7
- Protein 12g