Pomegranate Brussels Sprouts Salad
Seeding fresh pomegranates can be messy work, but fresh pomegranate seeds, or arils, are now available in many markets. Giada De Laurentiis, who shares this recipe from her new book Happy Cooking, suggests that to shave the Gorgonzola dolce, place the cheese in the freezer for at least 2 hours. Using a vegetable peeler, shave strips of cheese over the salad. By the time the cheese hits the greens, it will be thawed and ready to eat.
- 2 Tbs. pomegranate molasses
- 1 tsp. Dijon mustard
- 2 tsp. agave nectar
- 1/2 tsp. kosher salt
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 lb. (500 g) Brussels sprouts, thinly shaved
- 1 small bunch Tuscan kale, sliced thinly into ribbons
- 1/3 cup (1 oz./30 g) pomegranate seeds
- 1/3 cup (2 oz./60 g) Marcona almonds, coarsely chopped
- 4 oz. (125 g) Gorgonzola dolce, shaved or crumbled (see note)
In a large bowl, whisk together the pomegranate molasses, mustard, agave nectar and salt. Drizzle in the olive oil while whisking constantly, until the mixture is emulsified.
Add the Brussels sprouts and kale to the bowl. Toss to coat in the dressing, working the greens a bit roughly with your hands to help soften them. Fold in the pomegranate seeds and almonds. Top with shaved or crumbled Gorgonzola and serve. Serves 4.
Recipe from Giada De Laurentiis, Happy Cooking (Pam Krauss Books, 2015)