Hard to believe it's already day eight of the 24 days of dressing. And today I'd like to introduce you to my new hobby, juicing pomegranates. Pomegranates are basically edible bubble wrap. And whether you're biting into the arrows or smashing them with a rolling pin, the satisfaction is real. I turned that juice into pomegranate molasses, then whisked it into the easiest pomegranate molasses vinegrett. No special equipment needed, just a bowl and a whisk. We're using it to dress a lentil and beet salad with shallots and a little pickled fennel. The full recipe is in the caption. Enjoy.
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Roasted Beet and Lentil Salad with Pomegranate Vinaigrette
How to Make Pomegranate Juice: One medium pomegranate yields about 1½ to 2 cups arils and 6 to 8 oz juice. Place the arils in a pastry bag or a sturdy zip top bag and crush them with a rolling pin until they release their juice. Snip a small corner off the bag and let the juice drain through a strainer set over a jar.
Pomegranate Molasses: Stir 4 cups unsweetened pomegranate juice, ½ cup sugar and 2 tbsp fresh lemon juice in a wide, heavy bottomed saucepan. Bring to a boil over medheat, then lower to a simmer. Cook uncovered, stirring occasionally, until the mixture reduces to about 1 cup and thickens enough to coat a spoon. This usually takes 60 to 75 minutes. A frozen spoon helps you gauge doneness. The texture should be thicker than maple syrup but thinner than honey. Cool completely, then transfer to a clean jar. Refrigerate for up to 6 months.
Pomegranate Vinaigrette: Whisk 2 tbsp pomegranate molasses, 3 tbsp rose vinegar, 1 tsp Dijon mustard and 6 tbsp olive oil. Use a neutral oil if you prefer a brighter color.
Beet and Lentil Salad: Combine 1 cup cooked lentils, 1 cup diced cooked beets, 2 finely chopped Belgian endives and 1 finely chopped shallot. Finely dice ½ a fennel bulb and cover it with seasoned rice vinegar. Refrigerate for 30 to 60 minutes. Drain well. Assemble the salad, then spoon it into Parmesan cups (recipe in the reel for Day 4) Finish with a small spoonful of the pickled fennel as a garnish and a sprinkle of fresh tarragon.
Parmesan Cups: 2-3 cups freshly grated Parmesan (grated using a microplane) Heat oven to 375°F. On a parchment-lined sheet pan, make 3-in circles using 3 tbsp grated Parmesan per circle. Spread thinly. Bake about 7 minutes until lightly golden. Transfer to an upside down mini muffin tin to make the cups.
This looks amazing 🤩
My mouth is watering
This is magic ✨✨✨❤❤❤
For anyone wanting to make this just easier, you can find pomegranate molasses at any middle eastern, Turkish or Mediterranean market!🍴
Where have you been all my life!!! I hit that subscribe button so fast! Love your juicing method!
Grenadine with extra steps
Thanks for the recipe … we normally buy ours … now we can have some fun making our own. 💐
New subscriber thank you
When will these be available on your website? Or food blog?
Where did you buy guaranteed not to burst and spray pomegranate juice all over the place piping bags please?! I want to try but I have bad luck with things 😂