Pomegranate and Papaya Salad with Ginger Dressing
Makes 6 servings
1 medium pomegranate
2 tablespoons lemon juice
1/2 tablespoon white wine vinegar
1 clove garlic, chopped finely
1 teaspoon freshly grated ginger
or a generous 1/4 teaspoon powdered
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 heads endive, separated into leaves
3 quarts baby lettuce or other torn lettuce leaves
1 medium papaya, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons thinly sliced green part of green onion
Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.
Recipe provided by the Pomegranate Council
Pomegranate Recipes
Pomegranate and Papaya Salad with Ginger Dressing
Pomegranate, Orange and Kiwi Salad
Roasted Salmon with Pomegranate-Avocado Salsa
Kate's Global Kitchen for November 2002:
11/01/02 Thanksgiving Headquarters 2002
11/08/02 The Pleasures of Potlucks
11/15/02 The Happy Holiday Potato
11/22/02 Pretty as a Pomegranate
11/29/02 Morning Muffin Magic
Copyright © 2002, Kate Heyhoe. All rights reserved.
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This page created November 2002
