Thursday, September 20, 2012

Jicama and Pomegranate Salad

The Sprouted Kitchen cookbook that I bought last week is still sitting on my kitchen counter. I am loving the simple and wholesome recipes. I had to share this salad because it is so pretty. It's quite simple and still delicous. The creme fraiche makes the dressing a little decadent and luscious. The Sprouted Kitchen cookbook calls this "the house salad," but I'm going to call it the Jicama and Pomegranate Salad. Don't you just love the color?!

Jicama and Pomegranate Salad
4 cups arugula/spinach (or 1 head butter or bibb lettuce)
1 small jicama, peeled and cut into 1/4-inch matchsticks
1/3 cup pomegranate seeds
1 cup Asiago or Parmesan cheese, shaved

for the dressing...
2 1/2 tablespoons creme fraiche
2 tablespoons extra virgin olive oil
1 teaspoon honey
1 scallion, white part only, finely chopped
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Whisk all dressing ingredients together. Taste and add additional salt, pepper, or vinegar as needed to your liking.

Now, if you're lucky and you have a Trader Joe's in your neighborhood (one of the things I miss in Southern California - no TJs in Oklahoma), you can likely pick up a container of ready-to-eat pomegranate seeds in the produce section. If you can't find just the seeds at your local market (like me), you'll just need to buy a whole pomegranate.

A big thanks to the gentleman stocking produce at my local Sprouts market. He suggested the method below for removing the seeds from the pomegranate. TIP: Don't be afraid to ask the store personnel in the produce section a question about what you're looking for or how to cut it, store it, etc. They may not always have the answer, but I've found that they often can share a very useful tip or two.

Seeding a pomegranate:
Fill a medium bowl with cold water. Cut the pomegranate in half. Carefully pull some of the flesh away from the seeds while holding the pomegranate over the bowl of water. Do your best to get the seeds into the water and discard the skin and flesh around the seeds. You will soon notice in your bowl of water that the seeds sink to the bottom and any small flesh or skin pieces will float to the top.
Use a spoon to remove all of the flesh and skin floating on the top of the water. Then drain the seeds in a fine strainer. Voila! Pomegranate seeds ready for your salad (or just for snacking).

You can now prepare the salad. Toss the arugula/spinach and jicama with the dressing to coat all of the leaves. Divide the salad among four plates. Top with the shaved cheese and sprinkle with pomegranate seeds. Enjoy!

recipe from The Sprouted Kitchen cookbook by Sara Forte

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