Green Olive Walnut Pomegranate Salad Food
CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH
This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak. Each ingredient is important to the final relish. Leave one out and it will seem out of balance. A note: Rinse the olives with cool water before you use them, then taste one. If they seem too salty, soak them in lukewarm water for 30 minutes. Drain and rinse again.
Provided by Kim Severson
Categories easy, quick, condiments, appetizer, side dish
Time 15m
Yield 4 to 6 servings as a mezze or side dish
Number Of Ingredients 10
Steps:
- In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 4 grams
GREEN SALAD WITH TANGERINES & POMEGRANATE SEEDS
Make and share this Green Salad With Tangerines & Pomegranate Seeds recipe from Food.com.
Provided by Tia Mowry
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
- In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
- Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.
Nutrition Facts : Calories 454.7, Fat 42, SaturatedFat 5.2, Sodium 25, Carbohydrate 19.6, Fiber 4.1, Sugar 9.4, Protein 5.8
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5/5 (5)Total Time 40 minsCuisine Mediterranean, GreekCalories 74 per serving
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5/5 (5)Total Time 40 minsCuisine Mediterranean, GreekCalories 74 per serving
- Preheat oven to 350 degrees F (180 degrees C). Scatter the Walnut (3/4 cup) 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 Italian Flat-Leaf Parsley (1 tablespoon), Serrano Chili (1), Shallot (2), Shelled Unsalted Pistachios (1/4 cup), Green Olives (1/2 cup), Lemon (1/2), walnuts, Pomegranate Seeds (1/2 cup), Extra-Virgin Olive Oil (1 tablespoon), Walnut Oil (1 tablespoon), Sea Salt (to taste), Ground Black Pepper (to taste) 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.
OLIVE AND WALNUT SALAD (SHEPHERD’S DINNER) | OLDWAYS
Instructions. 1. In a medium mixing bowl, mix the olives, onion, walnuts, parsley, and pomegranate molasses or syrup together. 2. Add the tomato paste and olive oil and mix very well. Set aside for 15 to 20 minutes to allow the flavors to combine. 3. Top with fresh pomegranate arils (if using) and enjoy. Recipe and photo courtesy The Vegan ...
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Coarsely chop the olives and walnuts, place in a serving dish and mix with the spring onions and parsley. In a small bowl, mix the olive oil, lemon juice and pomegranate molasses with a little ...
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COOKING RECIPES FOR ALL: GREEN OLIVE, WALNUT & POMEGRANATE SALAD
Green Olive, Walnut & Pomegranate Salad . 3/4 cup walnuts 1/2 cup pitted green olives, washed and coarsely chopped 1/4 cup unsalted shelled pistachios, coarsely chopped 1/2 cup pomegranate seeds 2 small shallots, peeled and finely diced 1 red serrano chile, seeded and finely diced 1 tablespoon shredded flat-leaf parsley leaves 1 tablespoon ...
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RECIPE DETAIL PAGE | LCBO - ENGLISH
1 For the pomegranate vinaigrette, whisk garlic, vinegar and pomegranate molasses in a medium bowl. Slowly whisk in olive oil until emulsified. Season with salt and pepper. (Dressing will keep, covered and refrigerated, for 5 days. Shake before using.) 2 For the salad, preheat the oven to 350°F (180°C). 3 Place walnuts on baking tray.
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1. Coarsely chop the olives and walnuts, place in a serving dish and mix with the spring onions and parsley. 2. In a small bowl, mix the olive oil, lemon juice and pomegranate molasses with a little salt and chilli flakes to taste. Pour over the olives and walnuts and sprinkle with pomegranate seeds. Med by Claudia Roden, photography by Susan ...
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GREEN OLIVE, WALNUT AND POMEGRANATE SALAD - KITCHEN CONFIDENCE …
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Preheat the oven to 180ºC. Scatter the walnuts onto a baking tray and roast for 5–10 minutes until a deep golden brown. Tip 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 and dust. Combine all the ingredients in a large bowl and toss gently ...
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Veteran food writer Claudia Roden describes this dish as salad as “a thrilling mix of flavours, textures and colours that is almost too glorious to look at. It is a speciality of Gaziantep a Turkish city on the border with Syria famous for its gastronomy.”Claudia Roden’s green olive, walnut and pomegranate saladServes: 4Ingredients100g good-quality pitted green olives in brine ...
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Green olive, walnut and pomegranate salad recipe by Greg Malouf - Preheat the oven to 180ºC. Scatter the walnuts onto a baking tray and roast for 5–10 minutes until a deep golden brown. Tip the nuts into a tea towel and rub well to remove as much skin as possible. Get every recipe from Turquoise by Greg Malouf
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