Wednesday, December 30, 2009

a beautiful winter salad

Only slightly adapted from Martha Stewart, this was bright, crunchy, green, and delicious. Perfect for holiday entertaining or - in our case, paired with brown rice pilaf - a light winter dinner.

1 fennel bulb
6 oz green beans
1 pomegranate
1-3 oz sheep's milk feta (vary according to your preference)
mesclun salad greens or watercress
2 Tbl. pomegranate molasses
2 Tbl. mustard (we used stone ground)
1 Tbl. honey
1/4-1/3 c. olive oil

halve a medium fennel bulb lengthwise. core. slice thinly. Place in a bowl, toss with the juice of 1 lemon, and set aside. (Juice keeps the fennel from discolouring while you make the rest of the salad.)

trim 1/3 to 1/2 pound of green beans and cut into approximately 2" lengths. Blanch in boiling water, about 1 minute, or until they are a vivid bright green. Quickly drain and plunge into an ice bath to stop the cooking. Let cool in the ice bath, then drain, pat dry, and set aside.

Whisk together 2 generous Tbl. pomegranate molasses (Whole Foods carries it, and you can also find it at many mediterranean import shops), 1 Tbl. honey, and 2 Tbl. mustard (we used stone ground). Add about 1/4 to 1/3 c. olive oil in a thin stream, whisking to emulsify into a thick dressing.

Seed 1 pomegranate.

Place half a bunch of watercress, rinsed, or a handful of mesclun salad greens on a plate. Drain fennel. Arrange fennel and green beans over lettuce. Top with pomegranate seeds, crumbled sheep's milk feta (so much better than cow's milk feta!), and drizzle liberally with the dressing.


Emily Anne said...

Yum yum! Looks fab.. :) Cute blog!

Post Grad Hair Cut said...

I am definitely making this. It looks delicious.