I picked up blood oranges and pomengranates last night while grocery shopping, without any real idea as to what I'd use them for. Googling recipes today, I found this one that looked good for lunch today. I really, really liked this salad, minus the red onions (the flavor of onions just didn't seem right in the salad). I think this salad would be excellent for a brunch!I used my new microplane zester for the first time for the orange zest and was impressed with how easy it is to use. So much easier than trying to produce zest with a box grater!
1/10/11 Update: Chris tried this salad for the first time and lunch today and absolutely loved it, couldn't stop raving about it. We'll definitely be making it again.
My modified recipe:
3 tablespoons pomegranate juice
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1 tablespoons extra-virgin olive oil
1/8 teaspoon ground rosemary
1 large pomegranate
2 small blood oranges
5 cups baby spinach leaves
1. To make dressing, combine pomegranate juice, orange juice, orange zest, olive oil, and rosemary in a jar with a tight-fitting lid. Shake to mix well. Season with sea salt and pepper, and set aside.
2. To cut pomegranate, make five or six shallow cuts in the skin from top to base, around fruit’s perimeter. Immerse in a large bowl or sink of cold water, pull sections apart along score lines, and gently press out seeds. Discard white pith and membranes, strain seeds from water, and pat dry.
3. Using a small, sharp knife, cut peel and pith from oranges. Cut between membranes to release segments. Set aside.
4. In a medium bowl, combine spinach and about one-third of the dressing and toss to coat. Add half of the blood orange segments and half of the pomegranate seeds, and gently toss.
5. Divide salad among four plates. Top with remaining orange segments and pomegranate seeds. Serve immediately.
