My F&W
quick save (...)

Onion Salad with Mint and Pomegranate

  • SERVINGS: MAKES ABOUT 2 1/2 CUPS
  • BASIC-EASY
  • MAKE-AHEAD
  • VEGETARIAN

Throughout central Asia, pomegranates and sweet, mild yellow onions are used together in endlessly inventive ways; this pungent and refreshing dish, as much condiment as salad, is perfect with grilled beef or lamb.

  1. 1 large Spanish or Bermuda onion (1 pound), halved lengthwise and thinly sliced crosswise
  2. 1 tablespoon coarse salt
  3. 3 tablespoons fresh lemon juice
  4. 1 teaspoon pomegranate syrup
  5. 1/2 teaspoon sugar
  6. Pinch of cayenne pepper
  7. 1/4 cup finely chopped fresh mint leaves
  8. 1/2 cup fresh pomegranate seeds
  1. In a medium bowl, toss the onion slices with the salt and let stand for 20 minutes. Rinse the onion in 2 changes of cold water and pat dry.
  2. In a medium bowl, whisk together the lemon juice, pomegranate syrup, sugar and cayenne. Add the onion and mint and toss well. Transfer the salad to a plate and garnish with the pomegranate seeds.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.