Shredded Salad with Pomegranate and Hazelnuts

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Shredded Salad with Pomegranate and Hazelnuts


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


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.


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


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.