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.
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.
- 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
- 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).