April 16th, 2013

Blood Orange and Pomegranate Salad

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Each time before I go food shopping I write out a list - it's the only way I can possibly remember what I've run out of and what I need to buy for client and blog projects. 50% of the time I end up leaving this list at home so I end up wandering the market muttering to myself as I try to remember all the things I wrote down.

However my shopping list is merely the starting point. By the time I arrive home I have approximately double the things I had on my list having been seduced by some luscious looking produce during my shopping expedition.

Today I was in my local greengrocers when I spotted some blood oranges and pomegranates that begged me to take them home. So I did.

I had to take a vegetable dish to dinner at my parent's house tonight so I took the pomegranates and blood oranges and turned them into this simple salad, enhancing the the sweetness and tartness of the pomegranates with a simple balsamic vinegar and honey dressing. We ate this salad tonight with a tomato pasta and roast meat but it would go brilliantly with grilled lamb, falafel or a seafood pasta, too.

I'll have to remember that next time I go shopping. Or not, as the case may be. Sometimes spontaneity can be a beautiful thing.

INGREDIENTS

  • 1 x 120 gram mixed lettuce leaves
  • 3 blood oranges, peeled and sliced
  • Seeds from 1 pomegranate
  • 1 shallot, chopped into small pieces
  • 2 tablespoons EVOO
  • 1 teaspoon top quality red wine vinegar
  • 1/2 teaspoon honey
  • Salt & pepper to taste

METHOD

  • Arrange lettuce, orange, pomegranate and shallots on a plate.
  • Make a dressing by whisking the EVOO, vinegar, honey & salt and pepper and drizzle over the top.
  • Serve immediately.

** Looking for another blood orange recipe? Check out my Blood Oranges with Dark Chocolate and Sea Salt Flakes. **