Pear, Pomegranate, and Pecan Salad

Serves 8

  • 1 pomegranate
  • 4 pears
  • 3 ribs celery,
  • 1 grapefruit
  • About 3 tablespoons extra-virgin olive oil or nut oil
  • 1 lemon
  • 6 cups mixed baby salad greens
  • 1 cup pecan or almonds sliced and toasted
  • sea salt and freshly ground black pepper

To remove the pomegranate kernels, cut the fruit in half and place the seeds side into your palm over a bowl and with a wooden spoon pound the back of the pomegranate half, with the back of the spoons. This will release the seeds. They will keep refrigerated for up to 3 days.

Use a vegetable peeler to peel the celery, then slice paper-thin on the diagonal. Place in a salad bowl along with the leaves. Slice the skin off the grapefruit and cut it vertically to remove the sections. Grate the zest from the lemon in long, thin strands into a bowl. Squeeze the lemon juice into the bowl with the zest. Squeeze the juice from the skeleton of the grapefruit into a bowl. To make the dressing, add the olive oil or nut oil to the juices and zest and whisk. Add salt and pepper to your taste.

Just before serving, slice the pears into thin wedges. Toss the greens with the dressing and place the pears on top of the greens, arranging the grapefruit wedges to the salad, sprinkle with nuts and pomegranate and serve.

Grate the zest from the lemon in long, thin strands into the bowl. Drizzle on the oil, squeeze in some lemon juice, and season with salt and pepper. Toss well and serve.

Photo courtesy mbgrigby


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