Pomegranate Vinaigrette
Slightly adapted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015.
Notes
**Pomegranate molasses is a thick, reduced syrup of pomegranate juice that has a tart and fruity flavor. A gorgeous deep reddish purple, the molasses is found in Mediterranean and Middle Eastern markets, and it keeps almost indefinitely in the refrigerator. If pomegranate molasses is not available, pour two cups pure pomegranate juice into a small pot, put over medium-low heat, and boil until the juice has reduced to 1/4 cup and is thick and syrupy, about 20 minutes. Let cool.
Ingredients
- 1/4 cup pomegranate molasses**
1/4 shallot, minced
Finely grated zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh flat-leaf parsley, finely chopped
2 tablespoons pomegranate seeds
Directions
- Whisk together the pomegranate molasses, shallot, and lemon zest and juice in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint, parsley, and pomegranate seeds. This sweet, tangy vinaigrette marries well with peppery greens like dandelion. Leftovers will keep for four days covered in the refrigerator.
[1]Information
- Category
- Condiments/Sauces, Dressings
- Cuisine
- French
- Yield
- 8 servings
Nutrition
- Calories per serving
- 157 per two-tablespoon serving