Apple, lettuce & Pomegranate salad | The world of food and cooking

Eating seasonal local food sometimes means you have to force your imagination, founding different ways to cook the same (often boring) products, or start using other you might not be comfortable with.

apple-pomegranate-salad-2-2251739Until recently that’s what the pomegranate was for me – something vaguely familiar and a childhood memory but by no means a product I was used to.

And to be honest, it took me some time before I took the decision to try it again. I was influenced by reading about pomegranate’s beneficial qualities and seeing it being used in many recipes, especially raw in salads. So forcing my memory to remember what it tastes like, I was pretty sure I liked it as a kid.

I also quickly remembered what a dreadful and messy business peeling pomegranates could be.

Then I learned a quick and tidy method of peeling them and I’m now able to extract the fragile juicy seeds from the hard outer core in a minute and without a drop of the precious juice on my clothes (see how to do it here). I think the time has come to try lots of pomegranate recipes that I earlier stayed away from.

Like this simple, but very refreshing and somehow festive salad:apple-pomegranate-salad-3-3147299

Serves: 4
Preparation time:15 minutes


For the salad:

2 winter tart apples (green or red) 1 head lettuce 1 pomegranate, seeded

50g pine nuts

For the dressing:

2 tbsp. white vinegar ½ tsp. salt ½ tbsp. Dijon mustard

¼ cup extra virgin olive oil

Optional: ½ small onion, grated


For the dressing:
In a bowl combine vinegar, salt and mustard. If you choose to use onion, grate it and add it to the mix. After the ingredients are well blended, pour in the olive oil and mix well again. You can prepare this dressing day or two in advance and store it in the refrigerator.

For the salad:

First extract pomegranate seeds (see how to do it easily). Drain in a strainer or colander.

Thoroughly wash and pat dry lettuce leaves. In a serving bowl tear lettuce leaves. Add drained pomegranate seeds. Cut apples into thin wedges and add to the lettuce.

Drizzle the dressing on top and toss carefully. Sprinkle the pine nuts over the salad.

Serve immediately.

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