I’m absolutely in love with this amazing cook book from the acclaimed Golden Door Spa called Golden Door Cooks At Home! There’s nothing better then gourmet food that is actually healthy for you. Dishes that you can embrace because you won’t feel guilty afterward. I did a post yesterday which included a Creamy Cauliflower Recipe which looks amazing. Today I’m doing a post on this incredible salad that definitely will excite the taste buds.
Here’s the recipe:
Persimmon, Pomegranate, and Tangerine Salad with Roasted Shallot Balsamic Dressing
In this beautiful, savory fruit salad, pale, orange-colored wedges of crisp persimmon and juicy tangerines are dotted by tiny jewels of sweet-tart pomegranate seeds and dressed with deeply flavorful roasted shallot and balsamic vinaigrette. The two most common varieties of Oriental persimmons are fuyu and hachiya. Fuyu persimmons are squatter and much less astringent than the oblong hachiya. They are typically eaten when firm like an apple, although they can also be eaten when a little softer. They are sweet and a little less intensely flavored than hachiya. Choose fuyu with deep orange skin.
SERVES 4
2 large shallots (about 4 ounces total), peeled, trimmed, and quartered
1/2 cup balsamic vinegar
4 sprigs fresh thyme
1 small pomegranate
1 tablespoon extra-virgin olive oil
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste
6 cups loosely packed field greens or mesclun
1 firm fuyu persimmon, sliced into thin wedges
2 tangerines, peeled (see page 51) and sliced crosswise ¼ inch thick
Preheat the oven to 400°F. In a nonreactive, ovenproof skillet just big enough to hold the shallots, combinethe shallots, vinegar, and thyme sprigs. Cover the pan with aluminum foil and roast until the shallots are softened and the vinegar is reduced by half, about 40 minutes. If the vinegar is not sufficiently reduced and the shallots are still a bit firm, remove the foil and continue to roast, uncovered, for 5 to 10 minutes.
While the shallots are roasting, prepare a large bowl of cold water. Cut the pomegranate in half lengthwise. Holding one half under the water, use your fingers to gently remove the seeds from the fruit. Most of them will float to the top. Repeat with the other half. Drain the seeds well, removing any pith left over. Set aside 1/3 cup. (Store any remaining seeds in the refrigerator for another use.)
When the shallots are ready, remove the pan from the oven and carefully remove the foil. Let cool for 15 minutes. Remove and discard the thyme. Transfer the shallots and vinegar to a blender. Add 1/2 cup water and blend until the mixture is smooth but slightly chunky, 8 to 10 seconds. Add the olive oil and blend for 5 more seconds. Add the salt and pepper.Toss the greens with ¼ cup of the dressing and salt and pepper, if desired. Pilethe greens high in center of each of four plates. Scatter the persimmon wedges, tangerine slices,and pomegranate seeds over each salad. Drizzle with additional dressing and serve.
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There are so many health benefits to this salad while at the same time being full of flavor. Golden Door Spa breaks down the myth that in order to lose weight and eat healthy means to sacrifice flavor. This cookbook is the best way to get you on a healthier track and keep you entertained.
Bon appetit.
Image Credit and Recipe Source: GOLDEN DOOR COOKS AT HOME: Favorite Recipes from the Celebrated Spa by Dean Rucker with Marah Stets (Clarkson Potter, April 2009, $40.00/ Hardcover)
Post from: Blisstree