Monday, November 10, 2008

fennel, prosciutto and pomegranate salad

fennel, prosciutto and pomegranate salad

I cannot resist buying pomegranates. When they start start popping up in stores each year, I have to take them home with me and either beg Alex to take them apart in his neat or organized way (show off), or do it myself and splatter the walls and my shirt and stain my fingertips a telltale pink for days (typical). It’s all worth it. They are this seafood-phobic’s caviar.

pomgranatepomegranate

But aside from, well, you know, eating them straight, which is nothing to complain about, I rarely know what to DO with them. What does one make with pomegranates? Oh, I am sure all of you creative people have 100 ideas. You make pomegranate upside down cakes and delicate custards with whole seeds suspended in them. You freeze them into bubbly sorbets. But me, I just have this salad.

pomegranatepomegranate

Oh, and I didn’t even eat it. Yeah, that’s right. I’m telling you about a recipe–in fact, encouraging you to make it–that I haven’t even tasted. I have some nerve. But really, I was stuffed. We had too much food at the election night party and I put this out late, when even eating a bite of it would have sent me over the edge. (Or worse, rendered me too full to eat dessert.) Yet everyone loved it, picked at it and eventually left none on the plate for me to eat the next day when I was all “who ate all my food?”

So you should make this. It’s really, really good. I hear.

fennel, prosciutto and pomegranate salad

Two years ago: Homemade Whole Cranberry Sauce, Alex’s Mother’s Cranberry Sauce and Cranberry Sauce with Port and Dried Figs

Fennel, Prosciutto and Pomegranate Salad
Adapted from Bon Appetit, November 2008

Serves 4 to 6

2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse kosher salt
6 cups arugula (about 4 ounces)
1 cup thinly sliced green onions
1/4 cup thinly sliced mint leaves
1 1/2 tablespoons balsamic vinegar
6 ounces thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt. (Planning ahead? I did this a day in advance.)

Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.

Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over. (We did this totally out of order. We’re fired.)


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