King Tut Salad

Submitted by Dreamer in Ontario

"AGO (Art Gallery of Ontario) executive chef Anne Yarymowich created this salad to showcase some key flavours of the Middle East. She'll serve a composed version of it in Frank restaurant (with oranges cut into 1/4-inch rounds and each ingredient added separately). The presentation below is easier to serve at home. Pomegranate cutting instructions: Use a paring knife to cut off the top about 1/2-inch below the crown. Inside you'll see four to six sections. Score the red skin at each section. Separate the pomegranate at each score. Over a bowl of water, loosen the arils (flesh-covered seeds) by hand and drop them into the bowl. They will sink. Use a spoon to scoop out pieces of white membrane that float to the top. Strain. (You will have to pick out remaining white bits by hand.)"

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• SALAD

• 4 seedless oranges, peeled, pith removed, chopped
• 8 medjool dates, pitted, quartered lengthwise or 8 medjool dates, chopped
• 1 cup almonds, toasted, chopped (skin on)
• seeds from 1 pomegranate (arils)
• 1⁄2 red onions, chopped or 1/2 red onion, cut into thin strips
• 3 tablespoons chopped mint leaves (to taste)
• 3 tablespoons chopped cilantro leaves (to taste)

• CITRUS VINAIGRETTE

• 1 orange, zest of
• 1 orange, juice of
• 1 lemon, zest of
• 1 lemon, juice of
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1 cup extra-virgin olive oil

directions

1. Toast nuts in 350F oven, about 5 to 10 minutes.
2. For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.
3. For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.
4. Whisk in oil until emulsified. (Makes about 1-1/2 cups.).
5. To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.

Reviews

[Wish I Could Cook]

What a great salad that I keep coming back to for "just one more bite." I didn't fuss enough over my orange slices, so I'm not going to take a picture, but it really is a nice colorful salad. The vinaigrette is plentiful, so plan to have extra or cut it in half. Loved it!

 

[UmmBinat]

A perfect 5 stars!! A must try maybe for a potluck! Gorgeous textured stunning and colourful salad. I did leave out the red wine vinegar for religious reasons. I just added a little extra lemon juice as I use in my regularly made salad dressings. I will make this more than once again for sure. Made for ZWT6 NA*ME regions, for my team The Ya Ya Cookerhood!

 

[Pesto lover]

This is an absolutely fantastic salad! I served it with other food that was quite spicy, so this was a perfect accompaniment to it. I will make this often. Thanks for sharing the recipe. Made for ZWT6.