Orange Salad With Pomegranates
Yield:
6.0 servings
Added:
December 8, 2009
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Print This RecipeIngredients
1 cup paper-thin strips red onion
1/2 cup lemon juice
6 lrg Valencia oranges - (abt 4 lbs)
Freshly-ground black pepper to taste
5 tablespoons extra-virgin olive oil
2 tablespoons Pomegranate Vinegar (see recipe)
1 cup diced pared cucumber - (1 med)
1 cup pomegranate arils
4 ounces black oil-cured olives - (abt 1 cup)
(preferably Moroccan)
Salt to taste
1 tablespoon finely-chopped mint
Preparation
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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.
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Wine Suggestions: Rose 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.
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Comments: The inspiration for this salad is North Africa, where pomegranates are used in a variety of creative ways. The salad's secret is its startling interplay of flavors: the tartness of the fruit, the onion - the infusion of the onion is an important step, so do not skip it - and 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 salad's appearance.
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