Fresh February salad with apples, pomegranate and citrus dressing
This past Friday we had friends over for dinner. We kept it kind of light and made salmon with two salads; Sillas’ favorite quinoa salad and a new salad from a new cookbook I bought recently. It’s a Danish book called ‘amazing salads – all year round’ and it really is amazing. Full of great salad and side dish recipes. I especially love that there are recipes for fall and winter, because I usually can’t figure out what to put in a salad. The salad I chose for our dinner is a February salad called Gils Salad. Its inspired by a salad the author tried at a Israeli restaurant in Tel-Aviv.
Its quite simple, but very fresh and tasty. And I just love pomegranate seeds, they are beautiful, vibrant and full of flavor.
2 green apples, about 300 g. I used a sour green apple and a golden delicious
1 small romaine salad
1 Witloof chicory (or another romaine if you prefer the salad not to be too bitter)
Seeds from one pomegranate
2 tablespoons of olive oil
1 tablespoon of lemon juice
1 tablespoon of honey
salt and pepper
zest from a lemon
zest from an orange
What to do;
First make the dressing by combining olive oil, lemon juice, honey, salt and pepper in a bowl. Take your lemon and orange and add about half of the zest to the dressing. Save the rest of the zest as garnish. Set aside while you make the salad.
Remove the seeds from the pomegranate. Begin by slicing your pomegranate in half. Palm the fruit with the rind side in over a bowl. Rotate the pomegranate half while tapping it from the side with a wooden spoon.
Take your green apples and cut them into thin slices. Place them at the bottom of a large bowl. Pour over the dressing and let the apple slices ‘marinate’ a bit.
Cut the salad and toss them into the bowl as well. Season with salt and pepper and finally add all of the pomegranate seeds and zest from the lemon and orange.
And there you go, a nice fresh and zesty salad.
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