Spicy Greens and Pear Salad with Pomegranate Gremolata

Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spicy salad.

  • Total Time:
  • Servings: 10 to 12
KEY: Fall, Thanksgiving, Salads, Fast, Healthy, No-Cook, Staff Favorites, Vegetarian

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Ingredients

  • 1 cup pomegranate seeds
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 shallot, minced
  • 1/2 teaspoon finely grated orange zest
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 15 ounces mixed spicy baby greens
  • 3 Bosc pears, thinly sliced lengthwise

How to make this recipe

  1. In a small bowl, combine the pomegranate seeds with the parsley, shallot and orange zest. Season with salt and black pepper.
  2. In another small bowl, whisk the oil with the pomegranate molasses, vinegar, honey and mustard; season with salt and pepper.
  3. In a large bowl, toss the greens with the dressing and season lightly with salt and black pepper. Transfer the salad to plates or a platter and top with the pear slices and pomegranate gremolata. Serve right away.
Photo © Jessica Sample Published November 2012

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504376 recipes/spicy-greens-and-pear-salad-pomegranate-gremolata 2013-12-06 fall|thanksgiving|salads|10|12|fast|healthy|no-cook|staff-favorite|vegetarian november-2012 recipes,spicy-greens-and-pear-salad-pomegranate-gremolata 504376
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