Have a happy weekend, folks and make a pot of soup. And then make the salad below to accompany it!
The picture is woeful, I’m not gonna lie. And with all apologies to my favorite ladies at food52, your salad was both gorgeous and delicious, but somehow it managed to not get captured on film in a respectable manner. But just humor me and make this salad anyway. You will love it, I promise (unless you’re allergic to any of the ingredients, in which case my imaginary lawyer has reminded me to tell you to that you will not, and should not enjoy it).
And just buy the pomegranate molasses already. It’s delicious. I found mine at Surfa’s-- you can order online here. It’s a great secret pantry staple that can be drizzled on fruit, yogurt, ice cream and cakes in addition to making excellent dressings. AND it makes a great baste for game meats.
If you can’t find any pomegranate molasses at the ready and you’re in a pinch, you can make your own:
Alton Brown, 2006
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Now on to the delightfully tangy and sweet salad!
Serves 2 lunches as a main dish
2 cloves garlic
3 tablespoons apple cider vinegar
1 tablespoon pomegranate molasses
1/4 cup olive oil
1 tablespoon freshly grated pecorino cheese
salt and pepper to taste
Peel and smash the garlic cloves. Chop up and place in the bowl of a mortar and pestle. Sprinkle on a pinch of salt, and smash up vigorously with the pestle until the garlic cloves start to liquify and become somewhat smooth.
With the pestle, a small whisk or a fork, stir in the vinegar and pomegranate molasses until well combined. Gradually whisk in the olive oil, followed by the cheese. Salt and pepper to taste.
Set aside until the salad is made.
Winter Greens and Apple Salad with Hard-Boiled Eggs
2-3 large eggs (depending on how much egg you want)
1 large head of frisée, separated from the core (about 3 cups)
2 cups baby spinach greens (arugula works well here too!)
3 scallions, thinly sliced
2 apples, cored and thinly sliced with the peels left on (Fuji works great here!)
2 tablespoons pecorino cheese
Place the frisée and baby spinach in a medium bowl.
Hard boil the eggs to where they are just barely hard boiled (10-12 minutes). Drain and peel as quickly as you can handle the eggs. While still warm to the touch, grate into the bowl with the frisée and spinach using the largest holes on the grater and toss.
Quickly add the apples, scallions and pecorino. Add the dressing and toss so that everything is lightly covered. Adjust for salt and pepper and serve.
Take beautiful care of yourselves and...