Ok, so we have been getting a little crazy lately on the Food and Wine website, but they have such a great archive of recipes! Plus, you can search by ingredient, and obviously, we were trying to find a creative use for the in-season pomegranate.
The lusty pomegranate just may be Miss Meze’s favorite fruit. Besides it’s fascinating history of symbolism it takes time and care to open a pomegranate and extract the seeds. Although in many English-language translations of ancient texts, it is often referred to as an apple (presumably due to its prevalence), however, in contrast to the honest apple, which can be picked and deftly eaten in one fell swoop, the pomegranate requires attention and dexterity, loosening the seeds one at a time from its caverns.
Patience is rewarded in this scheme, and with a little extra work this memorable salad can grace your table in no time. We took the liberty of reducing the citrus to one orange, but otherwise left the recipe intact. You will find the original recipe and a link below. Enjoy!
2 medium navel oranges
12 Sicilian or other green olives, pitted and quartered
1/2 cup coarsely chopped parsley
1/4 cup pomegranate seeds
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon pomegranate or red wine vinegar
1 teaspoon honey
1/8 teaspoon cayenne pepper
- Slice the fennel into thin julienne strips and add to a medium bowl.
- Using a sharp knife, peel the oranges; be sure to remove all of the bitter white pith. Working over the bowl, cut in between the membranes to release the sections. Add the olives, parsley and pomegranate seeds to the bowl.
- In a small jar, combine the olive oil, lemon juice, vinegar, honey, cayenne and salt and shake to blend. Pour the dressing over the salad. Add the chopped fennel fronds and toss gently. Serve at room temperature or chilled.