Conquering the Pomegranate
There’s a pomegranate sitting on my kitchen counter. Taunting me. I bought it on a whim at Trader Joe’s this week, with the intention of adding the seeds to a mixed greens salad. But, you see, it KNOWS that I have never extracted the seeds from a pomegranate before It is snickering at the thought of me WEARING that vibrant, jewel-colored juice, and fleeing the kitchen with a string of expletives.
But tonight, it’s going to happen (the extracting, that is, but hopefully not the expletives). I’ve armed myself with information – did you know there’s even a Pomegranate Council Web site, with a “no-mess” solution for how to prepare one. And since Chris is making our main dish of Grilled Cheese Sandwiches (per our conversation yesterday about FEWER STRESSFUL MEALS), the only thing I have to do is assemble the salad.
I was able to convince Chris that it was okay to have this salad tonight because this is a “made-up” recipe. So it’s not technically part of the “great cookbook project”. However, he seems to be eyeing the pomegranate with some degree of suspicion, and will probably make sure he is nowhere near the kitchen when this adventure is taking place.
(Fifteen minutes later…) I did it! I really did it! You’ve got to click on the Pomegranate Council link and try this yourself while pomegranates are still in season. It only took about 10 minutes, and I had about a cup of gorgeous pomegranate seeds in a bowl in my fridge, waiting to be turned into salad, as follows:
Pomegranate and Goat Cheese Salad: (these measurements are approximate and can/should be adjusted to your own personal taste)
Extract the seeds from 1 pomegranate and set aside. Combine about 4 cups mixed salad greens (or lettuce of your choice), 1/2 cup thinly sliced sweet onion, 1 cup grape tomatoes, 1/2 cup dried cranberries and 1/4 cup soft goat cheese, crumbled or broken into pieces. Toss lightly to mix. Serve with balsamic or raspberry vinaigrette, or, as my mom suggested last night, a nice celery seed dressing.
Chris’s grilled cheese sandwiches were fabulous, by the way. He added some mustard and a little creamy horseradish sauce, so they had this great unexpected tang. Sometimes, and I don’t know why, things just taste better when we don’t have to make them ourselves.
Until next time,