| Rosh Hashanah – Pomegranate, Watercress and Chicory Salad |
Recipe Type: Vegan
Author:
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 6
Pomegranates and sesame seeds are popular ingredients during Rosh Hashanah as they are symbolic of plenty and fecundity. The luscious colour of the pomegranate seeds look like jewels in a nest of salad leaves. The best pomegranates are deeply coloured with a smooth skin. I like to use the juice as part of the dressing to enhance the flavour. I have seen pomegranate seeds ready to use in plastic containers in some supermarkets – this is a more expensive way of buying them but certainly speeds up the recipe! Note: Be careful when squeezing out the pomegranate juice as it does have a tendency to stain.
Ingredients
- 2½ pomegranates
- 200 g watercress
- 2 heads of chicory, outer leaves removed
- For the dressing:
- 2 tablespoons toasted sesame oil or extra virgin olive oil
- 2 tablespoons sesame seeds
- Salt and freshly ground black pepper
- Juice of ½ pomegranate
Instructions
- Fry the sesame seeds in a dry frying pan until golden. This will take about 3 minutes. Be careful not to leave them unattended as they do have a tendency to burn quickly. If they are burnt they become bitter and are not edible!
- Cut off one half of the pomegranate and save for the dressing. Remove the seeds from the remaining half.
- Mix together the watercress and chicory leaves.
- Squeeze the juice from the reserved half pomegranate and mix with the sesame oil.
- Transfer the salad leaves and pomegranate seeds to a large bowl. Pour over the dressing and dust with a little black pepper.
- To serve the stylish way: Garnish with toasted sesame seeds and serve at once.
For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website. All classes can be tailored for vegetarians.
Denise’s Kitchen
Tel: 01923 836 456 Email: [email protected] Web: www.jewishcookery.com