Healthy Cooking Thursday: Pomegranate Vinaigrette

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Sexy Pomegranate Seeds

Pomegranates are an ancient superfood that have generated a lot of buzz in recent years due to their high concentration of antioxidants, but they have long been used in Ayurvedic treatments and in many other medical applications, including everything from treating cataracts to preventing hemorrhoids, erectile dysfunction, and cancer.

Some argue that the pomegranate was the original Tree of Life in Eden;  the goddess Persephone of Greek mythology was tricked to stay in Hades due to the temptations of a sultry pomegranate.  Between its beauty, amazing tangy-sweet flavor, and rumored and/or scientifically proven health benefits, the pomegranate has a lot to offer.  But boy, it can certainly be an exercise in mindfulness to harvest the yummy seeds out of one of these suckers.

So for the modern enthusiast of nutritious food, I offer this recipe for a pomegranate vinaigrette.  Pomegranate juice is readily available in many supermarkets, usually in the refrigerated produce section, and is a great way to enjoy the benefits of this wonderful, mythical fruit without all the time-consuming work.  I recommend using this dressing on bitter greens, such as in a salad of arugula and baby spinach, maybe with some dried cranberries or mandarin orange segments and crumbled blue cheese or feta.  Mmmm…

Pomegranate Vinaigrette

Combine in a blender:

1/2 cup pomegranate juice

1/3 cup apple cider vinegar (white wine vinegar or raspberry vinegar would work well too)

1 T dry mustard

pinch of salt

When well blended, add:

2/3 cup canola oil

Blend again until emulsified.  Stir in by hand:

1/3 tsp dried tarragon (optional)

freshly ground black pepper to taste

I’ll soon be trying out this dressing as a marinade for grilled pork tenderloin; pork and tangy fruit were made to be together!  What are your favorite pairings for the delicious flavor of pomegranate?


6 responses to “Healthy Cooking Thursday: Pomegranate Vinaigrette”

  1. Susannah Colburn says:

    Thank you for this wonderful info. I know what I’m going to be putting on my salad today!

  2. Thanks for the great recipe, and really interesting intro! In my family, we’ve always eaten pomegranates raw but I’m excited to try this recipe. 🙂
    .-= Margarita Tartakovsky’s last blog post..Recovering from Compulsive Eating: One Blogger’s Story =-.

  3. Chef Lisa says:

    Thanks for the comments, everyone. 🙂 Marsha, I would be reluctant to open a pomegranate under running water. While it would prevent some “decoration”, it might wash away flavor.

  4. Marsha says:

    Love this, Lisa. When I was a kid, my mom bought pomegranates every Christmas. It was so much fun breaking them apart and enjoying the yummy treat inside. Today, I find it a bit harder to enjoy the breaking them apart part. But I did read somewhere that doing it under water would help keep pomegranate juice from decorating the kitchen. I also love to mix the juice with seltzer for a tasty sparkling refresher.

  5. Marsha says:

    The suggestion was not under running water but in a bowl of water. Would it wash away flavor if you’re not breaking the berries?

  6. Chef Lisa says:

    Probably not…I had visions of losing half a pomegranate down the drain, a bowl of water makes much more sense 🙂

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