The inspiration for this salad is North Africa, where pomegranates are used in a variety of creative ways. The salads secret is its startling interplay of flavors: the tartness of the fruit, the onionthe infusion of the onion is an important step, so do not skip itand most importantly, the saltiness of the olives. The lemon removes the sharpness of the raw onion and colors it pink, an important visual note in the salads appearance.
- 1 cup red onion slices, cut paper- thin and broken into strips
- 1/2 cup lemon juice
- 6 large Valencia oranges (about 4 pounds)
- 5 Tbs. extra virgin olive oil
- 2 Tbs. pomegranate vinegar 1 medium-sized cucumber, pared and diced (about 1 cup)
- 1 cup pomegranate arils
- 4 oz. (about 1 cup) black oil-cured olives, preferably Moroccan
- 1 Tbs. finely chopped mint
About 1 hour before making salad, place onion slices in bowl and marinate in lemon juice. Peel oranges and cut into thin, round slices with very sharp knife. Cut rounds in half and pick out seeds.
Place oranges in large work bowl, drain onion of all excess liquid and add onion to oranges. Sprinkle mixture with pepper. Combine oil and vinegar to make the vinaigrette.
Pour over oranges, cover and set aside in cool place to infuse for 30 minutes.
Add cucumber, pomegranate arils and olives. Adjust seasoning, then scatter mint over top and serve.
Rosé and blush wines, such as American white Zinfandels, are a good beverage choice when pairing with foods that are fruity, acidic, spicy and complex, such as this salad.
- Calories: 220
- Carbohydrate Content: 31 g
- Fat Content: 11 g
- Fiber Content: 6 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 125 mg