Winter Salad of Oranges and Pomegranate

  • Yield 6 servings

Seasonal oranges and pomegranates come together in this sweet salad that is perfect as a starter or as a dessert.

Winter Salad of Oranges and Pomegranate
Mark Boughton/styling: Teresa Blackburn

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.

Ingredients

1 cup (about 1 large pomegranate) pomegranate seeds
6 large oranges, peeled and sectioned
1/4 cup finely chopped candied orange peel
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 teaspoon orange blossom water (available at Middle Eastern groceries)
6 ounces sheep's milk cheese, such as Pecorino Romano
1/3 cup chopped unsalted pistachios
1 teaspoon pistachio oil or light-bodied extra-virgin olive oil

Instructions

  1. 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.
  2. 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).

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