Salata cu pere si rodii/ Pear and pomegranate salad

(Please scroll down for English version)

In perioada asta de dupa sarbatori cand am mancat mai mult decat ne-am propus si inceput de an, toti vrem sa dam jos un kilogram, doua. Asa ca ne dam pe salate, dar vremea rece se tot opune, ca atunci cand ajungi acasa ai vrea niste paine calda, nu salata. Dar daca ne-am propus,  e musai sa fie salata. Cat ne-o tine acum...

Acum, daca nu aveti pere, puneti un mar, si nu va sfiiti sa incercati diferite gusturi si arome.

Ingrediente:

2-3 maini de verdeturi amestecate (spanac, rucola, salata verde si altele)
1 para fara cotor, feliata subtire
2-3 linguri seminte de rodie
1/2 cana nuci coapte*

Pentru dressing:

1 shalot tocat (sau 1 lingura - doua de ceapa)
2 lingurite mustar (preferabil Dijon)
1 lingura de vin Sherry (daca nu aveti, sariti-l, sau puneti putin suc de rodie)
2 linguri otet de mere
1/2 lingurita sare si piper proaspat macinat dupa gust
100 ml ulei de masline extra virgin

Se amesteca shalotul cu otetul si vinul Sherry, mustarul, sarea si piperul. Mestecand cu telul, se adauga uleiul in fir subtire pana cand este tot incorporat. Se toarna peste salata chiar inainte de servire si se mesteca usor.

* Pentru a coace nucile, se pun intr-o tava in cuptorul incins la 180 grade Celsius (350 Fahrenheit) pentru 10-15 minute. Fiti cu ochii pe ele, ca eu am ars prima tura :)

Pofta buna!

After all the holiday feasting, the beginning of the New Year starts with some losing weight resolutions. So we’ll have some salads for lunch, or dinner, even though the cold outside tantalizes us for some bread and butter. But we must do salad. It’s the New Year resolution (we’ll see how long will last).


So, if you don’t have pears, use an apple instead, and don’t be afraid to play with different tastes and flavors.


Ingredients:

2-3 handfuls mixed greens (lettuce, spinach, arugula and others)
1 pear, cored and thin sliced
2-3 tbsp pomegranate seeds
½ cup toasted walnuts*


For dressing:


1 chopped shallot
2 tsp Dijon mustard
1 tbsp Sherry wine (or you can substitute it with pomegranate juice)
2 tbsp apple cider vinegar
½ tsp salt and fresh cracked pepper
1/3 cup extra virgin olive oil


Mix the shallot with the vinegar and Sherry wine, mustard, salt and pepper. Whisking, add the oil, little at a time until all is incorporated. Pour over the salad just before serving and toss.


*To toast the walnuts, place them on a baking sheet in a 350 degrees preheated oven for 10-15 minutes. Watch it carefully; I burned my first batch :)


Enjoy!