Thursday, January 5, 2012

Posted from California Olive Ranch

Big Salad with 

Caramelized 

Pumpkinseeds, 

Pears, and Pomegranate

Big Salad with Caramelized Pumpkinseeds, Pears, and Pomegranate
Chef's Note: This great wintertime salad
 is best prepared with pomegranates
 that appear only around the holidays.
Tender pears and pumpkinseeds round
out this seasonal delight. Vegans can
leave out the cheese and enjoy the
crunchy spiced seeds instead.

  • 1 teaspoon California Olive Ranch
  •  extra virgin olive oil

  • 1 cup raw pumpkinseeds
  • 2 tablespoons brown sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoons salt
  • 1 large clove garlic, peeled
  • 2 tablespoons fresh mint (optional)
  • 2 tablespoons pomegranate 
  • juice concentrate

  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/4 cup California Olive Ranch
  •  extra virgin olive oil

  • 1 small pomegranate
  • 1 large head Romaine lettuce, 
  • washed and dried

  • 2 small shallots, thinly sliced
  • 2 large Bosc pears, sliced
  • 4 ounces pecorino cheese, sliced
Heat the 1 teaspoon California
 Olive Ranch extra virgin olive oil
 over high heat for 1 minute in a
 medium nonstick skillet. Add the
pumpkinseeds and toss in the pan
until the seeds are popping and
browning, about 3 minutes. Remove
 the pan from the heat and add the
brown sugar, tossing continuously
until seeds are coated with melted
sugar (careful—it will burn easily).
Quickly mix in chili powder, cumin,
cinnamon, and salt, then spread the
 mixture on a plate to cool. Let cool
completely and store in an air-tight
container for up to 1 week until ready to use.
In a food processor, mince the garlic
and mint (if using). Add the pomegranate
 juice concentrate, lemon juice, honey,
 and the remaining 1/2 teaspoon salt and
 pulse to mix. With the machine running,
gradually drizzle in the 1/4 cup California
 Olive Ranch extra virgin olive oil. Set the
 dressing aside.
Cut through the skin of the pomegranate
 from stem to tip, dividing the fruit in
quarters. Hold it over a bowl and pull
apart the sections, then tear apart the
pieces, gently freeing the seeds. Slice
across the Romaine leaves into 1/2-inch-wide
 strips. Arrange the greens on plates or in
a large bowl. Top with the shallots, pears,
and cheese. Drizzle the dressing over the
salad and top with pomegranate seeds
and pumpkinseeds. Serve immediately.
Recipe credit: New Vegetarian (Chronicle Books,
2009) by Robin Asbell. Reprinted with permission
from the publisher.



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