About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Pomegranate, Almond, and Green Olive Salad

-1 cup fresh pomegranate arils (seeds)
-3/4 cup sliced raw almonds, lightly toasted
-1/2 cup pitted Cerignola olives, or another mild non-vinegary green olive such as Lucques or Picholine
-1 sweet red pepper (I used Donkey Ears, a non-bell type from my garden)
-1 fresh chile pepper, mild or spicy to your taste (Christmas Bell from my garden)
-1/2 cup chopped flat leaf parsley
-1 small clove garlic, peeled
-Coarse salt
-2 tablespoons extra virgin olive oil
-The juice of one small meyer lemon
-1 teaspoon pomegranate molasses (concentrate)
-Freshly ground black pepper

Chop the olives and sweet peppers (remove the seeds and ribs) into bits about the same size as the pomegranate arils. Remove the seeds and ribs from the chile pepper, or not as you prefer, the heat is concentrated in the seeds and ribs if that is an issue for you. Mince the chile pepper. Combine the pomegranate arils, almonds, chopped olives, peppers, and parsley in a bowl.

Smash the garlic with some coarse salt to make a puree. Whisk together the garlic, additional salt to taste, olive oil, lemon juice, pomegranate molasses, and black pepper. Pour over the salad and toss gently to blend.

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