Post by Amani on Nov 14, 2008 12:40:42 GMT -5
Green Olive, Walnut & Pomegranate Salad
From "Turquoise" by Greg and Lucy Malouf
A stunning salad from southeast Turkey where all the ingredients grow in abundance. I love the balance of sweet, salty and chile-hot, and the ruby-red pomegranate seeds look gorgeous against the muted khakis and greens of the other ingredients.
3/4 cup walnuts
1/2 cup pitted green olives, washed and coarsely chopped
1/4 cup unsalted shelled pistachios, coarsely chopped
1/2 cup pomegranate seeds
2 small shallots, peeled and finely diced
1 red serrano chile, seeded and finely diced
1 tablespoon shredded flat-leaf parsley leaves
1 tablespoon olive oil
1 tablespoon walnut oil
Splash of pomegranate molasses
Juice of 1/2 lemon
Sea salt
Freshly ground black pepper
Preheat the oven to 350°. Scatter the walnuts onto a jelly-roll pan and roast for 5-10 minutes until a deep golden brown. Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin and dust.
Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving, to allow the flavors to meld.
Serves 4.
Per serving: 275 calories, 5 g protein, 8 g carbohydrate, 26 g fat (3 g saturated), 0 cholesterol, 344 mg sodium, 2 g fiber.
From "Turquoise" by Greg and Lucy Malouf
A stunning salad from southeast Turkey where all the ingredients grow in abundance. I love the balance of sweet, salty and chile-hot, and the ruby-red pomegranate seeds look gorgeous against the muted khakis and greens of the other ingredients.
3/4 cup walnuts
1/2 cup pitted green olives, washed and coarsely chopped
1/4 cup unsalted shelled pistachios, coarsely chopped
1/2 cup pomegranate seeds
2 small shallots, peeled and finely diced
1 red serrano chile, seeded and finely diced
1 tablespoon shredded flat-leaf parsley leaves
1 tablespoon olive oil
1 tablespoon walnut oil
Splash of pomegranate molasses
Juice of 1/2 lemon
Sea salt
Freshly ground black pepper
Preheat the oven to 350°. Scatter the walnuts onto a jelly-roll pan and roast for 5-10 minutes until a deep golden brown. Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin and dust.
Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving, to allow the flavors to meld.
Serves 4.
Per serving: 275 calories, 5 g protein, 8 g carbohydrate, 26 g fat (3 g saturated), 0 cholesterol, 344 mg sodium, 2 g fiber.