The recent cold fronts have incited waves of fried food and heavy stews in our kitchens. This week we were yearning for something heavy on all the things we’re supposed to focus on by being vegetarian: fiber, flavor and tons of vitamins. This wintry salad will not only fill you up (and clean you out) but it’ll help fend off all those colds going around.
We found most of the ingredients for this little guy at local farmers markets. Next month we’ll be doing profiles for some of our favorite vendors and the awesome bounty of their loins…er…fields.
2 shallots, minced
3 cloves of garlic, sliced
3 Tbs extra virgin olive oil
1 Tbs sherry wine vinegar
1 tsp salt
1 tsp freshly ground pepper
2 tsp prepared horseradish
2 ripe pomegranates
2 cups mixed fresh sprouts
1 cup picked cilantro
1 cup raw almonds
1 small red onion diced
2 Tsp paprika
2 Tbs honey
1 Tbs vegan butter
1/4 cup warm water
Combine the minced shallots, sliced garlic, vinegar, salt, and pepper in a small bowl and set aside. Seed the pomegranate, reserving some whole sections for garnish. Now pick the leaves from the cilantro sprigs and wash in a salad spinner with your sprouts and the pomegranate seeds. When dry, place the seeds, leaves and sprouts in a salad bowl.
Heat a sauté pan on high heat and add the almonds and the diced onion. Dry toast them for three minutes, tossing them frequently to avoid burning. Now add the vegan butter and paprika and sauté for one minute. In a small bowl whisk the honey into the water, then add to the pan. Cook until the liquid is completely gone.
Back to your dressing; whisk in the horse radish, then whisk in the olive oil in a slow steady stream to emulsify. Toss your salad. Garnish with the warm almonds and a pretty piece of pomegranate.
Beverage: Fantome Hiver
Soundtrack: The Antarcticans’ Teach Children: Fear All Teachings Of Eternity
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