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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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AGO (Art Gallery of Ontario) executive chef Anne Yarymowich created this salad to showcase some key flavours of the Middle East. She'll serve a composed version of it in Frank restaurant (with oranges cut into 1/4-inch rounds and each ingredient added separately). The presentation below is easier to serve at home. Pomegranate cutting instructions: Use a paring knife to cut off the top about 1/2-inch below the crown. Inside you'll see four to six sections. Score the red skin at each section. Separate the pomegranate at each score. Over a bowl of water, loosen the arils (flesh-covered seeds) by hand and drop them into the bowl. They will sink. Use a spoon to scoop out pieces of white membrane that float to the top. Strain. (You will have to pick out remaining white bits by hand.) Ingredients:
4 seedless oranges, peeled, pith removed, chopped |
8 medjool dates, pitted, quartered lengthwise or 8 medjool dates, chopped |
1 cup almonds, toasted, chopped (skin on) |
seeds from 1 pomegranate (arils) |
1/2 red onions, chopped or 1/2 red onion, cut into thin strips |
3 tablespoons chopped mint leaves (to taste) |
3 tablespoons chopped cilantro leaves (to taste) |
1 orange, zest of |
1 orange, juice of |
1 lemon, zest of |
1 lemon, juice of |
1 tablespoon red wine vinegar |
1 teaspoon kosher salt |
1 cup extra-virgin olive oil |
Directions:
1. Toast nuts in 350F oven, about 5 to 10 minutes.
2. For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.
3. For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.
4. Whisk in oil until emulsified. (Makes about 1-1/2 cups.).
5. To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.
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