Do you remember the bedazzler? I sure do. As a girly-girl who’s always been infatuated by anything that glitters sparkles, anything that could let me add more rhinestones to my life was my kind of gadget. Glitz, glamour, grandeur – I still love it. So when I chose a salad recipe that used fresh pomegranite seeds – my first experience with such a thing – I was like a little girl playing with my bedazzler once again. Only this time, the rhinestones were edible, imagine that!
I’m normally not one to use a recipe for salads – after all, can’t you just throw together whatever sounds good? Sure, but this recipe from William Sonoma really drew me in. The peppery arugula, juicy citrus, and tangy pomegranite – I could already taste it. This salad but impressive; my husband’s stepmother, also a sucker for pretty food just like me, commented both how beautiful and delicious it was. The dressing, she said, was refreshing and light. The pomegranite seeds, sweet and tangy, also provided the familiar and welcome crunch of a nut. I couldn’t agree more. The flavors and colors really came together here, creating a gorgeus appeal for both the mind and mouth.
1/3 cup extra-virgin olive oil
2 Tbs. white wine vinegar or raspberry vinegar (I used Trader Joe’s Orange Muscat Champagne Vinegar – highly recommended)
1 tsp. sugar
1/2 tsp. salt
Freshly ground pepper, to taste
2 large navel oranges
3 bunches arugula, tough stems removed
1 small red onion, sliced crosswise into thin rings
To make the vinaigrette, carefully remove the skin from the pomegranate. Working over a sieve placed over a bowl to catch the juices, peel away the thick membrane from the pomegranate seeds and allow the loosened seeds to collect in the sieve. Measure 1/3 cup of the seeds and reserve for garnish. Press on the remaining seeds with the back of a spoon to release about 2 Tbs. juice. Discard the crushed seeds. Add the olive oil, vinegar, sugar, salt and pepper to the pomegranate juice. Whisk until blended.
Using a small, sharp knife, cut a slice off the top and bottom of each orange to expose the flesh. Place each orange upright on a cutting board and thickly slice off the peel in strips, following the contour of the orange to expose the flesh. Holding the orange over a large bowl, cut along either side of each section, letting the section drop into the bowl. Add the arugula and red onion, separating the onion slices into rings. Drizzle the dressing over the salad, then toss to coat evenly.Divide the salad among individual plates, distributing the orange sections evenly. Garnish with the reserved pomegranate seeds. Serve immediately. Serves 6.