Let’s face it February is a dreary month in Belgium, the weather is cold, rainy and very little sunshine pierces through, however the days are getting longer! My craving for a fresh spring salad is intense but I want to keep it seasonal as much as possible so there are no roquette leaves nor tomatoes in my winter salad. I love a zingy vinaigrette but am not a fan of yogurt nor sweet honey dressings, I like mine fresh and sharp. This pomegranate vinaigrette is tooo die for and made under 30 seconds.
THE CLASSIC – there are 28 million hits in google when typing in <vinaigrette>, all sharing a version of their classic recipe. The basic ingredients are: olive oil, lemon juice, vinegar, Dijon mustard, shallots, salt and pepper. When I close my eyes, I can taste my dads vinaigrette he poured over a simple summer tomatoes salad, gosh that was sooo good! The sweet tomatoes and that zingy vinaigrette, fabulous!
MY STYLE – I like adding flavour to the vinaigrette that celebrates the sun, even in winter. By adding pomegranate juice ( pure or blended with apple juice) it gives the vinaigrette a deeper and exotic taste.
HOW TO – always, always use a glass jar to make your dressing or vinaigrette. It’s soo easy to shake the ingredients, serve and store all in one jar!
WINTER VEG TIP – When using winter leaves like kale, cabbage and Brussels sprouts, it is best to take a bit of olive oil and massage the leaves for a a minute to soften them before tossing them into the bowl. The vinaigrette will also coat the leaves better but mostly it will soften them a little. Don’t forget to play with colour, cuts and shapes. Use a peeler or mandolin to add some fun shapes or cuts to the salad. Toasted nuts are great for extra crunch.
DRESS IT UP – I know I repeat it often but dress it up! A nice bowl to serve your salad in makes a huge difference; look at this gorgeous leave bowl I picked up at ARKET.com (buy here) the other day. Just perfect for a cabbage salad! And the silver salad serving spoons are just too darling as well. I found them at the Flea and Vintage market at Sablon in Brussels (details here) for very little cash. Soo effective and joyful to eat winter salads all dressed up!
My winter blues chasing salad with pomegranate vinaigrette
Yield 4 servings
- 1 kale
- 1 white cabbage
- 2 Brussels sprouts
- 2 large carrots
- 200 ml pomegranate juice
- 50 ml olive oil
- 1 table spoon balsamic vinegar
- 2 table spoons Dijon mustard
- 1 lemon, juiced
- salt and pepper
- Tear the kale leaves from the stalks. Slice the cabbage leaves in to 1 cm wide ribbons and peel the leaves from the Brussels sprouts. Use a little olive to massage the leaves for a minute. Toss them in a bowl.
- Peel the carrots and use the peeler or mandolin to slice thin ribbons lengthwise. Toss them in the bowl
- Make the vinaigrette, add to a glass jar: the pomegranate juice, olive oil, vinegar, mustard, lemon juice and season to taste. Add more juice or mustard to balance the flavour.
- Toast the chopped nuts a few minutes in a pan and toss in the bowl. Mix with your hands and drizzle over the vinaigrette before serving.
reicpe on www.leeksandhighheels.com by Sandra Slawinski