Rocket, parmesan and pomegranate salad
Rocket, parmesan and pomegranate salad
It’s amazing! I have finally discovered a salad that uses pomegranate and it is delicious! The sweet pomegranate flavour really harmonizes well with the parmesan and nutty taste of the rocket. And the reddish-pink pomegranate seeds add a nice touch of colour to an otherwise very green salad. The pomegranate juice in the dressing also softens the very strong flavour of balsamic vinegar.
I love how you eat the seeds of pomegranates! It is just so fun! Sweet and juicy and a beautiful reddish-pink colour! Just make sure you don’t get too carried away when you’re handling pomegranates, as the juice does stain! Bright red stains in fact! I always tend to worry that pomegranate stains are inevitable whilst eating a pomegranate. But what can you do? Pretty much, just change clothes and try to be a little more careful next time
An interesting fact I read from Pomegranate fruit facts is that unlike some fruit which once picked do not continue to get sweeter ie. Stone fruit, pomegranates actually improve on storage, becoming juicier and more flavorful. In fact, pomegranates actually have to be picked before maturity when they tend to crack open and can be kept for up to 7 months without spoiling! Talk about a wonder fruit! But I was already a fan, so there’s no need to convince me.
Rocket, parmesan and pomegranate salad
Ingredients: 100g baby rocket leaves, 1 pomegranate, ˝ cup shaved parmesan, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 cucumber thinly sliced
Steps: Cut the pomegranate in half. Remove and reserve the seeds from one half, taking care not to get any of the white pith. Squeeze the juice from the other half with a lemon juice and set aside.
Wash the baby rocket leaves, drain and place in a large bowl. Add the sliced cucumber to the bowl. Mix together the olive oil and balsamic vinegar in a small bowl and then whisk in the pomegranate juice. Add dressing to the rocket and cucumber and then toss to mix.
To serve place mixed rocket and cucumber salad onto plates, and then scatter the pomegranate seeds and parmesan shavings over the top.
Serves 2
