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 tablespoons extra virgin olive oil
1 teaspoon honey
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.
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.
recipe from The Sprouted Kitchen cookbook by Sara Forte