Ingredients
-
-
4
-
8
-
1
-
-
1/2
-
3
-
3
-
-
1
-
1
-
1
-
1
-
1
-
1
Directions
King Tut Salad, AGO (Art Gallery of Ontario) executive chef Anne Yarymowich created this salad to showcase some key flavours of the Middle East She’ll serve a composed version of it in Frank restaurant (with oranges cut into 1/4-inch rounds and each ingredient added separately) The presentation below is easier to serve at home Pomegranate cutting instructions: Use a paring knife to cut off the top about 1/2-inch below the crown Inside you’ll see four to six sections Score the red skin at each section Separate the pomegranate at each score Over a bowl of water, loosen the arils (flesh-covered seeds) by hand and drop them into the bowl They will sink Use a spoon to scoop out pieces of white membrane that float to the top Strain (You will have to pick out remaining white bits by hand ), What a great salad that I keep coming back to for just one more bite I didn’t fuss enough over my orange slices, so I’m not going to take a picture, but it really is a nice colorful salad The vinaigrette is plentiful, so plan to have extra or cut it in half Loved it!, A perfect 5 stars!! A must try maybe for a potluck! Gorgeous textured stunning and colourful salad I did leave out the red wine vinegar for religious reasons I just added a little extra lemon juice as use in my regularly made salad dressings I will make this more than once again for sure Made for ZWT6 NA*ME regions, for my team The Ya Ya Cookerhood!
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Steps
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1
Done
|
Toast Nuts in 350f Oven, About 5 to 10 Minutes. |
|
2
Done
|
For Salad, in Large Bowl, Combine Oranges, Dates, Almonds, Pomegranate Seeds, Onion, Mint and Cilantro and Toss Well. |
|
3
Done
|
For Citrus Vinaigrette, in Bowl, Combine Orange and Lemon Zest and Juice, Vinegar and Salt. |
|
4
Done
|
Whisk in Oil Until Emulsified. (makes About 1-1/2 Cups.). |
|
5
Done
|
to Serve, Drizzle Salad With Citrus Vinaigrette to Taste. (refrigerate Remainder For Another Use.) Toss. |
