My friend Marsha made a delicious spinach salad for retreat a few years ago and now it is a regular item on the menu. You can use grapes, or when they are in season (NOW!) pomegranates. At some point last year, I discovered 'the pomegranate process'. I'm not sure where...maybe it was a cooking magazine sidebar tip? Maybe a culinary website? I can't remember. It's worth sharing, so here goes (recipe to follow).
At the market, choose a fruit that is deep cranberry red and firm. At home, put on your apron. Fill a large bowl with tepid water - keep it in the sink. Then, over the kitchen sink, trim the top off of your ripe pomegranate.
With the tip of a paring knife, score the flesh of the pomegranate in vertical lines from the trimmed top down to the centre bottom dividing the fruit into about 5 segments. Holding the fruit UNDER the water with both hands, crack it open.
Gently break the whole thing apart into large chunks. Working under the water with both hands, open the pith sections and gently nudge the seeds away with your fingers.
Now, here's the magic. The seeds will SINK and the pith will FLOAT!!
And your kitchen and t-shirt will remain free of scary, B-grade-horror-film-pomegranate-juice- spatters!
Now you can make this yummy, good for you salad. Thanks Marsha!
STUFF YOU NEED
1/4 C crumbled feta cheese
1/4 C toasted pine nuts
1 head romaine lettuce
1/2 bag washed baby spinach
1/2 C pomegranate seeds (or seedless red grapes cut in 1/2)
2 tbsp. maple syrup
1/3 c. olive oil
1 tbsp. red wine vinegar
1/4 tsp. dry mustard or 1 tsp. dijon mustard
1/2 tsp. oregano