Shredded Salad with Pomegranate and Hazelnuts

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Shredded Salad with Pomegranate and Hazelnuts

Summary

Yield
Servings
SourceJessica Bongard of Sweet Lime Cooking Studio
Prep time30 minutes
Cooking time
Total time30 minutes

Description

This salad isn’t only a beautiful composition of multi-colored vegetables, but has a delightful crunch from bright-red pomegranate seeds and toasted hazelnuts. Perfect for the fall or winter table, it packs a boost of vitamins we all crave this time of year. The recipe was taught in a City Market class on inspired vegetarian cooking, with Jessica Bongard of Sweet Lime Cooking Studio.

Ingredients

1 cup
hazelnuts (lightly roasted and peels removed (optional))
1  
pomegranate (quartered)
1/4  
cabbage, red (or one very small one)
1  
fennel (bulb)
2  
beets (raw (chiogga beets look good in this salad))
3  
carrots (purple, pink, orange, and white)
2  
apples
   
salt (to taste)
   
black pepper (to taste)
1 tablespoon
olive oil, extra virgin
   
lemon juice (of 1/2 a lemon or to taste)
2  
egg yolks (organic, free-range are preferred)
1 tablespoon
honey
1 1/2 teaspoon
dijon mustard
1 tablespoon
cream
1 tablespoon
cider vinegar
1 teaspoon
pomegranate molasses
200 milliliters
olive oil
1 bunch
tarragon (finely chopped)

Instructions

A mandolin is very helpful here, but not necessary. Finely slice the red cabbage into thin ribbons.  Cut the base off the fennel bulb and remove the tough outer layer; slice very finely. Slice the beets into very thin rounds. Using a vegetable peeler, shave the carrots into long ribbons.  Quarter and core the apples, leave the skin on, and slice thinly.

Place everything you just sliced into a bowl and season with salt and pepper. Drizzle 1 Tbs. olive oil and lemon juice on top. Toss together gently with your hands to combine. 

To make the dressing: Place the egg yolks in a bowl. Add the honey, mustard, cream, cider vinegar and pomegranate molasses and whisk together to combine. Season with salt and pepper.  Like making mayonnaise, pour the olive oil in a slow stream, whisking as you go to emulsify.  It should have the consistency of a loose mayonnaise when finished.  Divide among four plates and pile the salad high.  Drizzle the dressing over each and scatter with pomegranate seeds and hazelnuts to serve.  Dust with a generous sprinkle of tarragon.