In our family, the MEN do the cooking for Mother’s Day dinner. Scott make this salad – outstanding!!
Note: You can buy the pomegranate molasses but it is hard to find. You can easily make your own…4 cups pomegranate juice, 1/2 cup sugar, and 1 tablespoon lemon juice. Bring to a boil then simmer until you have about 1 cup left. This takes 1 to 1 1/2 hours. Just be careful toward the end that you monitor the molasses so it does not burn. The temperature of the molasses when finished was 240°. The results are a thick, sweet, but tart, pomegranate molasses. And it gives this dressing it’s wonderful flavor.
Ingredients:
- 1/3 c dried cranberries
- 1 bunch dinosaur kale (lacinato kale), ribs removed and leaves coarsely chopped
- 4 oz baby spinach, chopped
- 1 ripe Asian pear, cored, halved and chopped (Bosc good too)
- 1 1/2 c Overcooked Wild Rice, recipe follows
- 1/2 c toasted walnuts/pecans, coarsely chopped
- 1/2 c pomegranate nibs (Please, look for the ones in a container – whole pomegranates are a messy deal)
- Pomegranate Molasses Dressing, recipe follows
Directions:
- Bring 1 cup of water to a boil in a small saucepan.
- Add the dried cranberries and let sit for 15 minutes.
- Drain off excess water.
- Combine the kale, spinach, pear, rice, walnuts and rehydrated cranberries in large bowl.
- Drizzle 1/4 cup of the Pomegranate Molasses Dressing over.
- Gently toss until evenly coated.
- Transfer to a serving bowl.
- Drizzle with more dressing when ready to serve.
Overcooked Wild Rice
Ingredients:
- 1 1/2 c wild rice
- Kosher salt
Directions:
- Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan.
- Bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy).
- Drain well.
- Spread on a baking sheet in an even layer and set aside.
- Allow to cool to room temperature.
Yield: 3 cups
Pomegranate Molasses Dressing
Ingredients:
- 1/4 c white wine vinegar
- 2 Tab pomegranate molasses
- 1 Tab clover honey
- 2 tsp Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 c olive oil
Directions:
- Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined.
- Slowly whisk in the oil until emulsified.
- The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
Yield: 1/2 cup
Serves: 4-6
Source: Food Network, Bobby Flay