A refreshing salad is always welcome at the table during a season of indulgent holiday food. I like this pretty salad using pomegranate seeds and oranges, two ingredients available this time of year, particularly the pomegranates. I used shaved Brussels sprouts and curly endive greens for the base of the salad. If Brussels sprouts are not for you, try using thinly sliced kale or escarole greens. The key is to use hardy winter greens that are not as prone to wilting once the salad is dressed with the vinaigrette. Shaved radicchio would be nice too, adding even more color.
A fun ingredient in the vinaigrette dressing is pomegranate molasses. It adds a bit of tartness to the dressing lending some crimson color as well. To offset the bitter greens used in the salad, I add agave syrup or honey for a balance of sweetness.
The salad is perfect for entertaining as it can sit at room temperature for 30 minutes before serving. Think of this as a dish to bring to help out the host for contribution to the holiday table. Or as the host, something you can make ahead while you finish preparing the main course.
Shaved Brussels Sprouts & Pomegranate Salad
1 pound Brussels sprouts, thinly sliced
2 cups curly endive thinly sliced into ribbons
1/4 cup pomegranate seeds
1 orange, cut into segments
Using a food processor with the slicer attachment, or a sharp knife, thinly slice the Brussels sprouts. Place the sliced sprouts into a medium size bowl. Thinly slice the curly endive into ribbons, adding these to the sprouts. Make the vinaigrette, drizzle about 1/3 cup of the dressing over the salad greens, tossing to combine. Transfer the dressed greens to a serving platter. Scatter the pomegranate seeds and the orange segments over the dressed greens. Drizzle a bit more dressing over the pomegranate seeds and oranges. The salad can be served immediately or is even better at room temperature having set for 30 minutes.
2 tablespoons apple cider vinegar
2 teaspoons pomegranate molasses
1 tablespoon agave syrup or honey
1 tablespoon Dijon mustard
1 teaspoon kosher salt
8 tablespoons olive oil
Add the vinegar, pomegranate molasses, agave, Dijon mustard, and salt to a medium size bowl. Using a whisk, mix to combine. Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency.
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