An essential autumn recipe

by on Nov.09, 2009 , under random

Things have gotten too serious in here lately… Let’s lighten it up with a celebration of our multicultural industry. This Mediterranean recipe adapted from Paula Wolfert’s is a big favorite in our house this time of year. It sounds horrible, I know, but trust Paula–it’s delicious. When I bring it to potlucks, people look at it, wince, squint at me, and later ask me for the recipe.

Cracked Green Olive-Walnut-Pomegranate Salad (Paula Wolfert)

  • 8 oz green olives, chopped roughly
  • 2 T olive oil
  • 3/4 C walnuts, toasted and roughly chopped
  • 2 scallions, sliced
  • 1/4 C minced fresh parsley (I used cilantro instead)
  • 1/8 t freshly ground black pepper
  • pomegranate molasses (simmer 1-1/2 C pomegranate juice until reduced to 1/4 C)
  • 1 T lemon juice (I used Meyer lemon)
  • 1/2 C pomegranate seeds (I often use much more than this)
  • salt and pepper to taste (you want to feel the sting of black pepper and be able to taste the salt ever so slightly; both tastes will mellow overnight)

Mix together. Refrigerate overnight. I’ve seen another version of this recipe where you serve dollops of this on a radicchio leaf.

You can play around with the proportions a lot and it’s still a great salad. Just make sure that the vinaigrette is zippy and has a nice, peppery sting. When you take it out the next day, adjust the seasonings; it often needs more lemon, salt, and pepper.

Kosher salt only! Throw that other drek away!


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