Orange and Pomegranate Salad with Pickled Onions

Wednesday, October 25, 2006

This is a simplified version of a salad in Deborah Madison's The Savory Way, one of my most loved cookbooks. The original recipe includes pistachios and a kind of deconstructed vinaigrette - a separate drizzle of oil and vinegar or pomegranate juice. The nuts and oil would add a good bass note to round out and ground the dish, but even without them the flavours of this salad work amazingly well together - I love the pomegranate seeds with the onion.

You need a bit of planning ahead in order to make the pickled onions. Deborah Madison's pickled onion recipe appears in other cookbooks of hers as well, and is a great standby. The only thing I change about them is to add a few whole spices.

Pickled onions: Slice one medium red onion into very thin rings and sprinkle with about 1 tbs of sugar; cover with vinegar and add a couple of whole cloves or allspice. You can use the onions after about 20 minutes, but if you are using the spices it takes a week or more for the flavours to develop. Keep in a closed container in the fridge.

Salad: Cut peel off oranges and slice into rounds. Arrange orange pieces on a plate and put rings of pickled onion on top; scatter with pomegranate seeds and serve. Use one small to medium orange for each person you are serving. One pickled onion and one pomegranate is enough for several servings.


Sara said...

What a nice salad. I love pickled onions, but I've never had them with orange. Cool!

Pepper said...
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Pepper said...

Hi Sara, I like it because of its simplicity, flavour, and because it is one of those rare salads that is in season during the winter.

sra said...

Great pictures, Pepper, my first time at your site. Thanks for stopping by!