Some foods just have a way to remind us of the season and pomegranates do just that. I always know winter has arrived when I start seeing those lovely garnet fruits piled high in the produce section.
Juicy pomegranate seeds!
I remember eating my very first pomegranate as a kid, sitting in a chair with a TV tray. It occupied my little hands for hours…turning them bright pink but only for a day! Take note moms & dads!
Pomegranates’ tart-sweet seeds are prized for their distinctive flavor and are high in antioxidants. Whether muddled into a cocktail or sprinkled on salads, they are d’lish! And I have a great tip to make de-seeding simple!
Cut the pomegranate in half, then holding a half firmly over a large bowl hit it with a heavy wooden spoon and watch the seeds come tumbling out. Repeat – then eat! Side note: this is also a great stress reliever!
For a quick and easy appetizer, add pomegranate seeds to hummus. It adds great texture to the already creamy hummus and helps the flavor jump at you with it’s tartness.
In my Tender Greens with Tangerine Vinaigrette, pomegranate seeds add a very colorful and tart addition to this healthy, citrusy salad and plays well with the sweetness of the tangerine.
So pick up some pomegranates and enjoy their tangy addition to a very delicious winter! -Kathy
Photo from Dishing with Kathy Casey.
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®
