[1]This autumn pomegranate salad recipe [2] is one of those is-it-really-a-recipe? dishes. Really, it's just as much a shopping list as a how-to. Because at this point pretty much everyone has the salad concept figured out. Get nice tasty and fresh stuff you like to eat, cut it up, mix it up, pour a dressing over everything (nine times out of 10 a vinaigrette) and there you go.
If there is one secret to this recipe, it's the ease of removing the pomegranate seeds from the fruits. Break them apart under water, and the seeds sink to the bottom while the pith and skin and stuff floats so it's easy to skim them off. Watch this video. [3]
Another secret weapon in the glamorous salad genre is the star fruit (aka carambola) just coming into season now. Slice 1/4" or so and you get these stellar (ha ha) embellishments. Fruity but not too sweet, a nice juicy bit of chewiness and the color holds true so you can slice in advance.
For our recent all-pomegranate dinner this salad was a stand-out. Truth be told, there wasn't a weak link start in this exercise in over-the-top at home dining. Still, the fruity vinaigrette slicked over the thin crisp pears, tender young spinach, shreds of bitter radicchio and slivers of pleasantly bland endive was a perfect foundation for the next level of enrichment. Danish blue cheese, pecans, star fruit and fresh pomegranate seeds adding pops of sweet juice and the tiniest bit of crunch brought this baby home.
Passing the pomegranate seeds at table from Grandma Marie's sliver sauce boat (one of her wedding gifts, I treasure it) was elegance incarnate.
Keep this one in mind for Thanksgiving and Christmas feasts!
Fresh young spinach leaves, well washed and dried
A head of radicchio, slice into thick julienne
1 large Belgian endive, cut long wise into slivers
2 Bosc pears, cored, sliced into long thin slices (if cutting in advance toss with lemon juice to keep from discoloring)
2 star fruit sliced into stars
1 c. pecans
8 oz. imported Blue cheese, cut into 1/4" slices then broken into 1" chunks.
1 c. + fresh pomegranate seeds (arils)
VINAIGRETTE:
1/3 c. of your best olive oil
4 T. raspberry vinegar
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1 T. finely mince fresh shallots
Whisk the vinaigrette stuff together. Don't be stingy with the salt and pepper, but don't overdo it either.
Toss the spinach, radicchio, endive and pears with the dressing. Mix well, let sit two minutes or so for the dressing to take the slightest edge off the greens. Don't do this too far in advance, we don't want a full-on wilt, just a little softening.
Arrange the dressed greens on salad plates. Artfully place the pecans, cheese slices and star fruit slices in a eye-pleasing array on top.
Serve the salads, passing the pomegranate seeds separately. Encourage guests to pile them on — it's the pomegranate seed finish that elevates this essentially simple salad to the sublime.
[4]Exquisite ingredients: