Each week, I try to make a new dressing to add to whatever wandering salad I may concoct for lunch. Toss it with whatever random veggies I have in the fridge or plucked from the garden.
For this month’s Random Recipe challenge, we were urged to pick a pantry item and randomly try a recipe with it. I picked pomegranate molasses and then randomly picked Turquoise, a cookbook I have been neglecting but adamant about trying more of the drool-worthy recipes.
I landed squarely on the tomato-pomegranate dressing, spiced with thyme, shallots and garlic. I was initially perplexed by the recipe since it seemed to be a dressing infused with the flavours instead of being pureed directly into the dressing. So, I experimented. I made half of the recipe through the suggested (infused) method, and half of the dressing was simply pureed. The verdict? Both were good and more surprisingly to me, the blended dressing was creamier. I thought the pureed shallot and garlic would make this a scary dressing, but it wasn’t. It wasn’t as tart and acidic as the infused dressing. However, once mixed with my veggie medley, it was perfect. Both versions were nice.
Here, in the photos, I paired the dressing with thinly sliced collards, shredded beets and carrots, thinly sliced Roman beans and toasted sunflower seeds. I massaged some of the dressing directly with the collards (like I do for my raw kale salads) and then drizzled more dressing for the rest of the veggies. As you can see, the collard greens didn’t wilt as much as kale, but it made for a tasty salad, mellowing the collards for a simple salad. Later, I also found the dressing paired well with my standard concoction of tomatoes, cucumber, green beans, chickpeas and lettuce.
Looking for another great salad with pomerganate molasses? This one with bulgur and chickpeas (aka, The Old Best Salad Ever) was how I got hooked onto pomegranate molasses!
Do you have any favourite salad dressings?
Adapted from Turquoise
2 tbsp hazelnut oil (or oil of choice, like extra virgin olive oil)
1/4 cup red wine vinegar
2 tbsp pomegranate molasses
1 tomato, chopped (deseeded if you must but I didn’t)
3 shallots, halved
1 garlic clove, halved
4 sprigs fresh thyme
salt and pepper, to taste (I didn’t add any salt)
1. Combine all ingredients. Refrigerate overnight. Strain or puree in a blender. Keep refrigerated.
Makes 1/2 cup.