Pomegranate Vinaigrette with Toasted Pita Salad
Servings: 4
Ingredients:
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1 large (or 2 small) pitas, cut_into bite-size pieces
1 head boston lettuce
1 cup (250 mL) sliced cucumber
1/3 cup (75 mL) toasted chopped pecans
Salt and pepper to taste
Pomegranate Vinaigrette:
1 large pomegranate (about 1 pound/500 g)
1/4 cup (50 mL) fresh lemon juice
1 clove garlic, minced
3/4 tsp (4 mL) ground cumin
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) salt
1/2 cup (125 mL) extra-virgin olive oil
Preparation:
Preheat oven to 375°F (190°C).
Cut pomegranates into quarters; gently squeeze out seeds and juice into bowl, peeling away skin layers if necessary. Strain to separate seeds from juice; reserve seeds and juice.
Whisk lemon juice, garlic, cumin, pepper, coriander, and salt into juice, gradually whisk in olive oil. (Make-Ahead: Cover and refrigerate for up to 24 hours; bring to room temperature and whisk before serving.) Reserving some seeds to sprinkle on top as garnish, stir seeds into vinaigrette.
Spread pita on rimmed baking sheet; toast for 8 minutes or until crisp and lightly golden. Let cool. Tear lettuce into bite-size pieces. In salad bowl, toss together lettuce, cucumber, pecans and pita pieces. Toss with 3/4 cup (175 mL) of the vinaigrette. Season with salt and pepper.
Additional Information
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Substitution: Instead of fresh pomegranates, mix 1/4 cup (50 mL) pomegranate molasses with 1/2 cup (125 mL) warm water — the only thing you'll miss is the crunch of the seeds.
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