Friday, November 18, 2011

Pomegranate Pamesan Salad

Here's a salad that makes the best of fall's late seasonal produce. I've made it with both spinach and mixed greens, and would have a hard time picking a favorite. The rest of the combination is delicious, as well as colorful. I picked up the pomegranate at the Davis Farmer's Market, where I asked the vendor to help me pick the best one. I loved her answer ... she asked if I liked how the calyx looked. Could she tell that I also like to paint them? When I questioned her again, as to how to pick one that has the tastiest seeds, she answered that this is the time of year when all pomegranates are delicious. How right!


4 large handfuls salad greens
4 Tbs sunflower seeds
4 Tbs pomegranate seeds
4 Tbs shaved Parmesan cheese
4 Tbs balsamic dressing


Cut pomegranate in half, then cut one half in half again. Remove the seeds from the pomegranate, working under water or over a hard non-staining surface, pomegranate juice will stain wood. Mix all ingredients together, then serve.

Stealthy Cooking Tip: Using shaved Parmesan gives flavor bursts of the sharp cheese. That way you can use less cheese and get more flavor. To increase the Parmesan flavor even more, use a fresh wedge of Parmesan and shave the cheese directly onto the salad.

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