Green Olive, Walnut & Pomegranate Salad; Thanksgiving Day Recap
Description
Use the amounts as a guide. I added a bit more of almost everything. Also, make sure the green olives are good. If you are able to taste them — from an olive bar, for example — before you buy them, that is ideal. Remember
Ingreadient :
- 3/4 cup walnuts
- 1/2 cup pitted green olives, coarsely chopped (I added more)
- 1/4 cup unsalted shelled pistachios, coarsely chopped
- 1/2 cup pomegranate seeds (I added more like a cup)
- 2 small shallots, peeled and finely diced
- 1 red Serrano chile, seeded and finely diced (I used green)
- 1 tablespoon shredded flat-leaf parsley (or more)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon walnut oil (optional — use extra virgin olive oil if you don’t have walnut)
- splash of pomegranate molasses (optional)
- juice of ½ lemon
- sea salt
- freshly ground black pepper
Direction :
- Preheat oven to 350⁰F. Scatter the walnuts onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown. Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin or dust.
- Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary — add more lemon, olive oil, pepper, salt (just be careful because the olives are salty), etc.
