First, I thought to make other pomegranate salad in a classic combination with my all time favorite aubergines. But I stumbled upon an unexpected problem - a sudden total lack of aubergines in my area! I've raced to all the super-mega-hyper markets in my place, but...nothing, though yet about a week ago they were there! Anyway I already had a tempting pomgranate specimen waiting up in my fridge, so for now I've settled on this fast and yummi recipe found at AzCookbook.
Ingredients:
- 1 medium pomegranate
- 4 medium potatoes, boiled and peeled, cut into small bitesize cubes
- 1 small red onion, cut in half lengthways and finely sliced along the grain
- ½ cup chopped fresh dill or cilantro (coriander)
- 3 tablespoons mayonnaise or more, to taste
- salt, to taste
- pepper, to taste (optional)
- Extracting the seeds: With a sharp knife, cut off the crown top of the pomegranate. Make a shallow spiral cut in the skin around the fruit. Holding with both hands, pull the pomegranate apart to break into half, then into quarters. Invert each pomegranate quarter by pushing the skin with your thumbs to let the seeds fall out. You may need to pick the remaining seeds with your hands. You should be able to get about 1 cup of pomegranate seeds. Remove any white pith and membrane that may have fallen into the bowl, as they are bitter in taste.
- In a mixing bowl, combine potatoes, onions, pomegranate seeds and fresh herbs. Add mayonnaise, taste for saltiness, then season with salt and pepper to taste, then mix thoroughly with a spoon. If you prefer a moist salad, add more dressing, to taste.
- Chill in refrigerator for at least 20 minutes before serving. Serve plain or with bread.
Pomegranate tree near a private house in Rovinj (Croatia) - still green but so attractive!
