This Week's Episode

Hosted by Lynne Rossetto Kasper

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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Winter Salad of Greens with Smoked Ham and Pomegranate

 
 

Copyright 1996. Lynne Rossetto Kasper

Prep time:

Cook time:

Total time:

Yield: Serves 6-8

A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish. If desired, a day ahead, seed pomegranate, wash and dry greens, and make dressing. Roll greens up in paper toweling, tuck into plastic bags, and refrigerate overnight.

Ingredients

  • 1 medium red onion, sliced into thin rings rice vinegar
  • 3 heads Belgian endive, or additional head curly endive 1 small head each red leaf lettuce and curly endive 3 ounces Westphalian or other smoked ham, cut into thin sticks 1 small Granny Smith or Braeburn apple, cored and thinly sliced 1 glove garlic
  • 2 whole scallions
  • 1 generous tablespoon Dijon mustard
  • extra-virgin olive oil to taste
  • 1 large pomegranate, seeded

Instructions

  • 1. Cover onion with rice vinegar.
  • 2. Soak 20 minutes. Wash, dry, and tear all but Belgian endive leaves into bite-sized pieces. Arrange greens on a large platter, with endive leaves here and there. Scatter with apple and ham.
  • 3. Drain vinegar into a blender, adding the garlic, scallions, and mustard. With blender running, add oil to taste. Season with salt and freshly ground black pepper.
  • 4. Tuck onions into greens.
  • 5. Just before serving, drizzle dressing over the salad and finish with pomegranate.
Categories: 
HolidaysMenusSaladsSidesStartersThanksgiving

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

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