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winter salad with ham and pomegranate
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Remember who uttered the famous line "It's not easy being
green"? It was Kermit the frog and although it may not be
easy to be green the Winter sure makes it easy to EAT greens.
If you haven't caught on to the great tastes and textures of
greens, not to mention the nutritional benefits... now is
I've included some great tips in the "Corner" today for
getting started but this recipe for is sure to believer
out of you. The addition of the smoked ham and ruby-colored
pomegranate makes this a rather winter-y treat.
RECIPE: WINTER SALAD W/ SMOKED HAM & POMEGRANATE
1 medium red onion, sliced into thin rings rice vinegar
3 heads Belgian endive
1 small head each red leaf lettuce and curly endive
3 ounces smoked ham, cut into thin sticks
1 small Granny Smith apple, cored and thinly sliced
1 glove garlic
2 whole scallions
1 generous tablespoon Dijon mustard
extra-virgin olive oil to taste
1 large pomegranate, seeded
Cover onion with rice vinegar. Soak 20 minutes. Wash,
dry, and tear all but Belgian endive leaves into bite-
sized pieces. Arrange greens on a large platter, with
endive leaves here and there. Scatter with apple and ham.
Drain vinegar into a blender, adding the garlic, scallions,
and mustard. With blender running, add oil to taste. Season
with salt and freshly ground black pepper. Tuck onions
into greens. Just before serving, drizzle dressing over
the salad and finish with pomegranate.
Yield: 6-8 Servings
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
THE SKINNY ON GREENS:
What to Look For...
Pick greens that have a rich color and a bouncy look.
Yellowing, limpness, and spotting are signs the greens
are old and may taste sour when cooked.
Washing and Storing...
It's important to wash greens carefully since dirt
often gets between the leaves. Trim the stems, rinse
the leaves, then plunge them into a large bowl or sink
filled with water. Let them soak for a few minutes while
the dirt settles to the bottom. Repeat as necessary.
To store, refrigerate greens in plastic bags.
Size is the secret to cooking greens. Young, small greens
are great raw in a salad or a sandwich. Medium-sized greens
should be cooked lightly, like wilting or stir-frying.
Fully mature greens should be roasted or stewed to mellow
** A cold snap brings out the flavor. Ask at the farmers'
market or check with the grocer to find out where your
greens are grown.
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