Pomegranate, Hearts of Palm and Walnut Salad
A salad for the first full day of summer!
My neighbor and friend, Erin, invited me for an impromptu weekend at her country cottage. We left New York City Saturday around 9:30 a.m. and got to her home in the Catskill around 1 p.m. after making a 45-minute detour to drop-off her husband. First thing after getting the dog situated with water and an umbrella for shade was making lunch. That was my contributions to the weekend’s meals.
I had brought lettuce from the CSA (community supported agriculture) with us. And on Friday, I had gone to Trader Joe’s to pick-up staples for my new pantry and also get some goodies to go along with the Roman and Buttercrunch lettuce – a pomegranate, hearts of palm, marinated artichokes, and walnuts. I had some chickpeas I’d defrosted earlier in week and Erin had a small red onion.
When I bought the pomegranate, TJ’s had posted instruction on how to stainlessly remove the seeds. Fortunately, Erin was also familiar with the method and along with her helpful suggestions; I was able to remove the seeds over a large sieve without staining my hands or clothes.
This is how I did it. Place a large sieve in the sink. Cut the pomegranate in half and under cold running water with the cut half facing the sieve and away from you, tear and force the seeds of the membrane into the sieve. You will need to pick out and discard bits of the membrane before adding to the salad.
- ½ head Romaine Lettuce
- ½ head Butterchrunch Lettuce
- Seeds of a medium Pomegranate
- 2 or ⅓ cup spears Hearts of Palm
- ⅓ cup marinated Artichoke Hearts
- ⅓ cup Walnut halves and pieces (they can be toasted although raw are fine)
- ⅓ cup Chickpeas
- 2 tsp Chai Seeds
- ¼ cup Red Onions
- Juice of ½ a Lemon
- 1½ tbsp rice vinegar
- 3 tbsp Extra Virgin Olive Oil
- Sea Salt and Pepper
- Clean lettuce, tear and place in a large serving bowl. Combine all the other ingredients with the lettuce. Dress salad with dressing ingredients and toss.