Pomegranates. As big as my head. 50 cents for 2 kilos. I am currently eating these little gems for breakfast, lunch, dinner, and dessert. We had a get together with friends in Rabat, and everyone loved this unique salad.
Orange, Fennel, and Pomegranate Salad
3 oranges, 10 clementines, or other sweet-tasting citrus
1 large pomegranate
1 fennel bulb, sliced thin
(Optional) 1 large bunch spinach
1 large pomegranate
1 fennel bulb, sliced thin
(Optional) 1 large bunch spinach
Dressing:
1/4 cup olive oil
1 tablespoon orange zest
2 tablespoons orange juice
1 teaspoons rice wine vinegar or white wine vinegar
2 teaspoons sugar
1 teaspoon cinnamon
1 tablespoon orange zest
2 tablespoons orange juice
1 teaspoons rice wine vinegar or white wine vinegar
2 teaspoons sugar
1 teaspoon cinnamon
Peel oranges and cut horizontally into 1/2″ thick slices. Toss in fennel and spinach. Scatter pomegranate seeds on top, and finish with dressing. I didn't get a photo, but you'll just have to trust me it is easy to make, nice to look at, and complex to eat.
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