I've always loved pomegranates, but haven't purchased them for a while because I didn't like the time it takes and the mess of getting the seeds out. . . I learned a new trick last Thanksgiving that I thought I would share that is quick and easy.
Slice your pomegranate in half.
Get a medium size bowl ready. Over the bowl, hold the half upside down in your hand and with a wooden mallet, tap on the top of the pomegranate.
The seeds will fall out into the bowl . . . and voila! you are finished and ready to use the pomegranates in your recipe!
Apple and Pomegranate Salad1 bunch of mixed salad greens
2-3 apples, diced or thinly sliced (gala or honeycrisp are excellent)
seeds from one pomegranate
1-2 stalks celery, thinly sliced
1 cup slivered almonds, caramalized
To caramalize almonds:
In a heavy skillet heat 3-4 Tablespoons sugar until it is a very light brown. Add almonds, turn to coat. Place on wax paper and break apart when cool.
Mix salad ingredients and toss with dressing just before serving.
Dressing:
1/2 cup sugar
1/2 cup lemon juice
2 teaspoons diced red onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup canola oil
1 Tablespoon poppy seeds.
In a blender or food processor, mix sugar, lemon juice, onion, mustard, and salt and process until well blended. With the machine still running, slowly add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and mix. Refrigerate. Pour over salad and toss just before serving.
2 comments:
Best trick ever!
Yummy! That salad sounds great. AND, I too have always had a love/hate relationship with pomegranates. (Love eating them, hate getting the seeds dislodged) I will have to try this.
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