Curtis Stone’s Arugula Salad with Pomegranate, Persimmon, and Toasted Hazelnuts

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This straightforward salad is an ideal aspect to grilled meats or a hearty dish. Better of all, it is easy to place collectively and combines many flavors with only a few elements. Watercress has a slight bitterness that pairs properly with a contact of acidity from the pomegranate and walnuts and crunch from the hazelnuts, whereas persimmons deliver sweetness to the flavour get together.

Arugula salad with pomegranate, persimmon and toasted hazelnuts

(Makes 4 servings)

¼ cup hazelnuts

5 ounces child arugula leaves, stems chopped

½ cup pomegranate seeds (from 1 pomegranate)

1 ripe, agency fuyu persimmon, reduce into skinny slices

3 tablespoons of raspberry vinegar

2 tablespoons pomegranate juice

3 tablespoons grape seed oil

3 tablespoons further virgin olive oil

Preheat the oven to 350 levels Fahrenheit. Place the hazelnuts on a heavy baking tray and roast within the oven for about 8 minutes, or till the facilities of the nuts are barely golden. Whereas the nuts are roasting, gently shake the pan often to make sure the nuts are toasted evenly. Take it out of the oven and set it apart to chill. Rub the hazelnuts between the palms of your palms to loosen the browned skins, permitting the skins to fall onto the work floor. Discard the skins and chop the hazelnuts.

In the meantime, mix the arugula leaves, pomegranate seeds and persimmon slices in a big mixing bowl. In a separate mixing bowl, mix the raspberry vinegar and pomegranate juice and start whisking. Slowly add the grapeseed oil and olive oil to the vinegar combination, whisking always till the elements are mixed. Season the vinegar to style with salt and pepper. Gently toss the salad with sufficient French dressing to cowl, and season to style with salt and pepper.

Pile salad on 4 plates. Sprinkle any pomegranate seeds (which have fallen to the underside of the bowl) over the salads. Sprinkle with toasted hazelnuts and serve instantly.

For each meal

Energy: 290
Complete fats: 26 g
Saturated fats: 3 g
Sodium: 12 mg
Carbohydrates: 14 g
Fiber: 3 grams
Protein: 3 g

Sugar exchanges: 0.75 fruits, 0.25 greens, 5 fat

credit score: from Handy cooking with Curtis Stone By Curtis Stone. Copyright © by Curtis Stone with permission from Clarkson Potter. All rights reserved.

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