Pomegranates seeds,arils, which glisten and look like tiny rubies, are one of my favorite ingredients in winter salads.
Cut open the pomegranate in a bowl of water and it is easy to release the arils from the white membrane. In the bowl pictured above are the arils from one pomegranate.
In winter I adore making rich salads with the incredible variety of greens and wild radicchio when available. Today's salad had mandarin orange segments, apple and the pomegranate arils. Dressed lightly with new extra virgin olive oil, sea salt and cherry balsamic vinegar.
This is just the beginning of winter salad season, orange and fennel is another favorite which I will post soon. I learned a new twist on my last trip to Sicily, which I can't wait to share.
Tuesday I leave for a research trip to Puglia where i will be enjoying Thanksgiving with some new friends. Stay tuned for updates.
With the remaining two pomegrantes I think I will make juice and then reduce to a syrup for sauce.
I love it Judy :)
ReplyDeleteGrazie Sandra!
ReplyDeleteResearch group in Puglia? I think I understand! Hehe! I would like to do a little research there myself! :) V
ReplyDeleteI adore Puglia, have been 5 times and always learn something new each time.
ReplyDeleteI adore persimmons and pomegranates. I love winter salads, and am looking forward to the orange one. I wouldn't mind a little research in any part of Italy! :) xo
ReplyDeleteI love pomegranates. We had a tree in our garden in Rome and couldn't ever use all of them. We usually gave most of them away to friends. Now they set up me back something like $4 a pop in the supermarket...
ReplyDeletepomegranate is the one of my favourate fruit and I like the way of using pomegranate in food recipe as different ways.
ReplyDeletebeautiful post, Judy. Thank you and buon viaggio.
ReplyDelete