Clementine, Pomegranate, & Red Cabbage Salad

This is a light and simple salad, but the clementines and pomegranate makes it very festive and seasonal, even if they are the fruits - literally - of other, far-off seasons.

Normally I would put nuts into a salad like this, but the pomegranates are so crunchy they act as fruit and nut both. Also normally I would say this makes 4 to 6 servings, but as a starter to a large and heavy meal it would go further. Maybe. At our family Christmas dinners, the salad always goes, however much there is and however much of other things are left over.

And since I plainly have Christmas dinner on my mind, it is time to take my usual break from blogging. For the first time since we moved here, I am not cooking it! We'll be in Windsor at my brother-in-laws. I expect to be back just before the New Year as usual. Hope everyone reading (and not) has an excellent holiday and happy new year; and hurray! The days are now getting longer!

4 to 8 servings
30 minutes prep time

Make the Dressing:
the juice of 1 clementine
3 tablespoons walnut or hazelnut oil
1 teaspoon Dijon mustard
salt & freshly ground black pepper to taste

Squeeze the juice from the clementine and place it in a small bowl or jam jar. Add the remaining ingredients and whisk or shake together.

Make the Salad:
2 cups torn up hydroponic lettuce
2 cups shredded red cabbage
1 large stalk celery OR 1/2 cup peeled and grated celeriac
2 clementines
1 small to medium pomegranate

Wash, dry, and tear up the lettuce, and place it in a salad bowl. Wash, trim, and shred the cabbage and add it. Wash, trim, and slice the celery or peel and grate the celeriac, and add, ditto.

Peel and segment the clementines, being careful to remove any pith that wants to cling to them. Cut each across into 3 sections, and add them to the salad.

Cut the pomegranate in half and pick out all the seeds, discarding the skin and membrane. It's easiest to do this into its own bowl and  pick out any bits of membrane that have survived the process before adding about half of them to the salad. Toss the salad, drizzle over the dressing, then sprinkle the remaining pomegranate seeds over the top.




Last year at this time I made Beet, Apple, & Goat Cheese Stacked Salad.

Posted in: Ontario Food