Carrot & Pear Salad with Pomegranate dressing
This carrot and pear salad was just right with the pomegranate vinaigrette I concocted.
I hope you like the salad and enjoy the bounty of this winter.
Time: 30 mins. prep, 2 hours total
Yield: Serves 6
5 large carrots peeled
2 ripe anjou pears, washed
1/4 cup fresh arugula or watercress, chopped
Juice of 1 medium lemon
1 pomegranate, seeded (reserve half of the seeds for the salad, the rest for the dressing)
Start by making the carrot ribbons. You'll do this with a vegetable peeler. Over a large bowl shave the carrot, lengthwise, into thin pieces. Squeeze the juice of half the lemon into the bowl and toss to coat.
Cut the pears lengthwise into wedges. Remove the stems and core. With the vegetable peeler, shave the pear into ribbons. Add to the bowl with the carrots and stir gently to distribute the lemon juice. The pears will keep from turning brown this way but they are very fragile so keep the stirring to a minimum. Cover and refrigerate for 1 - 4 hours. If you want to make this more than 4 hours ahead, I would cut the pears into wedges (not ribbons) so they don't get mushy. Add the arugula.
You will add the pomegranate seeds just before serving.
Juice from the seeds of 1/2 pomegranate (approximately 2 tbsp)
2 tbsp vegetable oil
Juice from 1/2 medium lemon
1 1/2 tsp Dijon mustard
1 tsp mayonnaise (optional, it is used as a thickener)
2 tsp organic honey
1 tsp balsamic vinegar
Freshly ground black pepper
Crush the pomegranate seeds to extract the juice. I use a mortar and pestle, you may have another way. Pour through a strainer to remove the seeds.
Combine all ingredients in a small saucepan and bring to a boil over medium heat. Turn down the heat and simmer for approximately 3 minutes or until it is as thick as you like. Pour in a jar and refrigerate until you are ready to serve.
Combine carrots, pears and arugula in a salad bowl. Top with pomegranate seeds and serve the dressing on the side.