Sunday, April 26, 2015

Endive Avocado Salad with Pomegranate




I feel like a recipe for salad is kind of cheating. Because the composition of my salads is governed by two basic principles: 1) The Law of Using Things Up Before They Grow (Too Much) Mold, and 2) The Unified Theory of Salad Equilibrium.

The first is obvious - there are starving children in Africa, donchaknow.

The second is intuitively obvious. The Unified Theory of Salad Equilibrium* requires a balance of:

  • CRUNCHY
  • SALTY
  • RICH
  • SOUR
  • PRETTY
*Jell-O salads need not apply. Or exist. Yuck.

You can get away without Pretty, but skip any of the others and it's just a side dish. 

Try it yourself. Blanched beans with butter? Side dish. Blanched beans with lemon, olive oil and salt? Salad. See? Intuitive.

The salad I made today was truly gorgeous, though, so I'll post the recipe. Pomegranate molasses is kind of an oddball ingredient - metallic, but weirdly pleasant as a background flavor. Just substitute half lemon juice and half honey if you don't have it. 

And don't toss this salad or you'll wind up smearing the avocados everywhere. It will taste the same, but no one will know because it will be an unappetizing grey gloop. Sad face.


Endive Avocado Salad with Pomegranate 
3 heads endive, red or white
1 ripe avocado
1 spring onion
1/4 cup pomegranate arils
2 tablespoons olive oil
1 teaspoon pomegranate molasses
2 teaspoons prepared dijon mustard
1/4 teaspoon table salt
2 teaspoons water

Slice the endive into thin ribbons and arrange evenly on the serving plate. Halve and pit the avocado, then slide a soup spoon along the skin to remove the flesh. Slice the avocado thinly and gently fan across the middle of the platter. Chop the spring onion into thin rounds, and scatter them with the arils over the endive and avocado. Whisk together the remaining ingredients and drizzle them over the top.

Serves 5.




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