A&M's Testing Notes:
Expand Collapsebrigidc's Notes:
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1
large shallot, halved and thinly sliced
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1 tablespoon
pomegranate molasses
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2 tablespoons
sherry or apple cider vinegar
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1/2 teaspoon
kosher salt
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1/4 teaspoon
black pepepr
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1/3 cup
extra virgin olive oil
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4 cups
arugula, lightly packed
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4 cups
romaine, torn into bite-sized pieces
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2
ripe pears, cored and cut into 1/2" cubes
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1/3 cup
pomegranate seeds
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3 ounces
fresh goat cheese or feta, crumbled
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1/4 cup
pistachios, toasted and coarsely chopped
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In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
Ask the hotline about this step!Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
Ask the hotline about this step!Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
Ask the hotline about this step!Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
Ask the hotline about this step!Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
Ask the hotline about this step!Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
Ask the hotline about this step!Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.
Ask the hotline about this step!Delicious salad! I bought what looked like an old pomegranate thinking I might be disappointed but it was perfectly ripe and the seeds tender. I used a mix of super greens and romaine and it was so good I made it again a couple of days later!
Served this as a much needed greenery on the Thanksgiving table. It was a huge hit. Couldn't locate pomegranate molasses, reduced down regular pomegranate juice--tangy and delicious! I've made the dressing on multiple occasions since they shallots basically pickle in the pom. reduction, and who doesn't love a pickled onion in any form?
Anyone have a time-saving tip for the roasted, chopped pistachios? I de-shelled them, chopped them and then roasted in a dry sauté pan...a LOT of work for a garnish, albeit tasty. Can one BUY chopped, roasted pistachios? Do they NEED to be roasted?
This salad IS delicious - probably the best I've ever made - but SO MUCH WORK!
This is so good! I've made it twice in the past month. You can buy pomegranate molasses at a Middle Eastern grocery store.
can anyone tell me where to find the pom molasses recipe? thanks
I bought a bottle of POM 100% pomegranate juice. I measured about 4 Tbsp. of the juice from the bottle and reduced in a saucepan to 1 Tbsp. of "pomegranate reduction"/molasses and used that in the dressing. Delicious!
I made this salad a couple weeks ago as part of my mom's birthday dinner. She has digestive issues and doesn't like salad dressings that are too acidic. I'm happy to say she (and everyone else at her dinner) loved this salad.
This recipe is a keeper.
I was a rock star at our Thanksgiving table with this salad. Made pomegranate molasses using Alton's method
Ditto!! Loved that Alton Brown had such a foolproof pomegranate molasses recipe to go along with this deliciousness. My family was so happy to have such a refreshing salad to go along with our Thanksgiving meal.
I'm new here ... can someone tell me specifically where to find the pomegranate molasses recipe? I want to try this salad soon. thanks
Wonderful! We just enjoyed this with our Thanksgiving meal and thought it was a great addition.
This salad looks fantastic. You've extended some classic combinations into a complex mosaic of flavors. It all comes very well together.
Delicious!! It was a huge hit at a dinner party I hosted a couple nights ago, served along side thick, bone-in pork chops and these Crispy Cream-braised Potatoes and Fennel http://www.food52.com/recipes/14606_crispy_creambraised_potatoes_and_fennel YUM!!
I have developed a goat cheese obsession lately, and this salad looks wonderful. I've added it to the menu plan for this week. Now I just have to see if I can find pomegranate molasses...
I love it! Hate harvesting the pom seeds, but they're always worth it. I break the pomegranate apart into a bowl of water and the pith float to the top. Makes life that much easier! Thanks and congrats!
I finally made this and wish I hadn't waited until the end of pomegranate season to try it. This is a really beautiful salad! Thank you for the recipe.
I made this last night for our pre-Thanksgiving dinner. It was a HUGE hit! Congratulations on a well-deserved dish! (PS - thanks to those who responded about Pomegranate Molasses...I found a recipe to make it by hand!)
Congrats - this looks like a wonderful dish I will have to try soon!
Congratulations, well deserved, great recipe.
Congratulations!
If you really can't find pomegranate molasses, you can probably reduce sweetened pomegranate juice. Yes?
I have pomegranate molasses on hand, but I opt for fresh juice if I can get it. I don't always reduce it. Certainly the consistency is different, but the flavor is great.
this looks and sounds delicious!
The Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette gets my vote!
congratulation.
This looks delicious. Thanks for sharing! I'd love to make this for Thanksgiving, but where would I find pomegranate molasses? If I can't find it, does anyone have a suggestion for a comparable substitute?
I love the idea of pears, pomegranates and pistachios - yummy!
Great flavor combinations and a reflection of the season's beauty! Goat milk feta would be perfect with this....
1 vote here
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Good pomegranate molasses should have the consistency of, well, molasses. Thick and syrupy, it's both tart and sweet.
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Whisking the olive oil into the shallot mixture is vaguely awkward, but definitely doable.
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Amanda introduced a new method for coring and stemming the pears: use a melon baller. It's neater and easier than a paring knife.
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If your goat cheese is too warm to properly crumble, throw it in the freezer for a few minutes, it'll firm right up. (It should be said, though, that more than a few minutes will freeze it!)
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Tried reducing 4 tbsp to 1 like foodiebiztraveler suggested and probably let it go too long (got 1/2 a tbsp). Added some more unreduced juice and the salad was really delicious. Perfect mix of bright fruit flavors and savory dressing.