A POMEGRANATE SALAD FOR SUKKOT
This recipe, from the Israeli chef Erez Komarovsky, showcases fresh pomegranate seeds. Komarovsky lives in northern Israel, close to the Lebanon border, and his food takes advantage of local Galilee ingredients. To capture his flavors, gather as many ingredients as you can from farmers' markets and local produce sections. If you need pomegranates, call me.
Ingredients
- 1 cup parsley leaves
- 1 cup light basil leaves taken from the tops of stems
- 1/2 cup young arugula leaves
- 5 small radishes sliced
- 1 cup pomegranate seeds
- 1 tsp wildflower honey
- 2 tbsp fresh-squeezed lemon juice
- 1 tbsp natural pomegranate syrup without sugar
- 1/2 cup fine olive oil
- Coarse salt to taste
- Freshly round black pepper to taste
- 1/3 cup almonds roasted and broken (with a mortar and pestle)
Instructions
- Rinse and dry the parsley, basil and arugula leaves. Put them into a bowl.
- Add radishes and 1/2 cup pomegranate seeds. Add honey, lemon juice, pomegranate syrup and olive oil; season with salt and pepper.
- Add roasted almonds and remaining 1/2 cup pomegranate seeds. Serve promptly.
- Makes about 4 servings.
Notes
From “Erez Komarovsky Cooks and Bakes,” by Erez Komarovsky (Keter, 2011, translated from the Hebrew by Rob Eshman).
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