Brussels Sprouts Pomegranate Slaw
This autumn slaw combines sweet, sour, and earthy flavors in one make-ahead dish. Best at room temperature, it can be prepared several hours in advance. For the best flavor, but sure to blanche the Brussels Sprouts.
For ease in releasing the pomegranate seeds, roll the fruit on the counter to loosen, then cut into quarters and remove the seeds over a bowl of cold water. The seeds will fall to the bottom and the pith with float and is easily removed.
For Argon Oil, substitute Walnut or Sesame Oil.
For Baharat Spice, use equal amounts of cinnamon, cumin and paprika.
For Dried Barberries, substitute dried, chopped cranberries
For Pomegranate Molasses, use regular molasses
1 cup pecan halves, toasted
1 lb Brussels Sprouts, sliced and blanched
1/4 cup dried barberries or cranberries
1 cup pomegranate seeds
2 tbsp Culinary Argon Oil Walnut Oil
4 tbsp extra virgin olive-oil, first cold pressed
1 tbsp pomegranate molasses or regular molasses (unsulfured) 3 tbsp lemon juice, freshly squeezed
1 tsp Baharat Spice or 1/3 tsp each cinnamon, cumin and paprika
1/4 tsp curshed garlic
1/4 tsp dried orange peel
2 tsp sugar
salt and pepper to taste
For the Salad
1 In a dry skillet, toast the pecan halves. Reserve
2 Trim and slice the brussels sprouts. Blanche for 2 minutes, then place in ice water to stop cooking.
3 Soak the Barberries (or cranberries) in very hot water for 5 minutes. Drain.
4 Remove the seeds from one pomegranate. Will yield about 1 cup. Be sure to remove any pulp or pith.
5 Combine the sprouts, barberries and pomegranate seeds in a salad bowl.
For the Dressing
1 Using a mortar and pestle, combine the garlic and the Baharat (or spices) to make a thick paste
2 Combine the paste with the oils, pomegranate molasses, lemon juice, orange peel and sugar.
3 Add he salt and pepper. Taste and adjust seasoning as needed,
1 Toss the salad ingredients with the dressing.
2 Add the toasted pecans.
3 Rerigerate or leave at room temperature (up to several hours) for the flavors to meld.
4 Best served at room temperature.
Degree of Difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 2 minutes
Total Time: 32 minutes
Serving size: 1/6 of a recipe (5.5 ounces).
Gluten-Free, Salad, Side Dish, Vegetables, Vegetarian