Equipment
Ingredients
Salad Base
- 300 g romaine lettuce, washed and dried
- 30 g cilantro, fresh, leaves and tender stems only
- 50 g red onion, peeled
- 150 g pomegranate seeds
- 100 g walnuts, raw halves
Pomegranate Walnut Dressing
- 30 ml pomegranate molasses
- 45 ml pomegranate juice, 100 percent juice
- 45 ml extra virgin olive oil
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F) to prepare for toasting the walnuts.
Spread the walnuts evenly on a baking sheet and toast in the oven for 8 to 10 minutes.
Remove the walnuts from the oven and allow them to rest until completely cooled at room temperature.
Finely mince exactly half of the cooled walnuts to use as the base of the dressing, and roughly chop the remaining half to reserve for garnish.
In a small mixing bowl, whisk together the minced walnuts, pomegranate juice, pomegranate molasses, extra virgin olive oil, salt, and black pepper.
Chop the romaine lettuce into bite-sized pieces and thinly slice the red onion.
In a large serving bowl, combine the chopped romaine, fresh cilantro leaves, sliced red onion, and half of the pomegranate seeds.
Pour the prepared dressing over the salad base and toss gently to coat the greens evenly.
Top the dressed salad with the remaining pomegranate seeds and the reserved roughly chopped walnuts.
Chef's Notes
- Seek out pure, unsweetened pomegranate molasses without added sugars or thickeners for the most authentic and balanced tartness.
- Toasting the walnuts is critical as it releases their essential oils and deepens their earthy flavor, which stands up brilliantly to the sharp pomegranate.
- Massage the dressing into the sturdy romaine leaves gently to ensure every bite is coated without bruising the greens.
Storage
Refrigerator: 1 day — Store dressing separately for up to 5 days; dressed salad does not keep well.
