Tabbouleh With Apples Walnuts And Pomegranates Food

TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES

Tabbouleh With Apples, Walnuts and Pomegranates image

This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.

Provided by Joan Nathan

Categories easy, quick, salads and dressings

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups flat-leaf parsley, finely chopped
1/2 cup fresh pomegranate seeds
1 cup diced, cored, unpeeled apples, preferably Pink Lady
1/2 cup diced red onion
1 1/2 to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
Coarse kosher salt
1 cup walnuts

Steps:

Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 195 milligrams, Sugar 11 grams

KALE, APPLE, WALNUT AND SUMAC ONION TABBOULEH

Kale, Apple, Walnut and Sumac Onion Tabbouleh image

Provided by Michael Solomonov

Categories Low Fat Kid-Friendly Apple Walnut Kale Healthy Kosher Low Cholesterol Vegan Pomegranate Small Plates

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

2 cups (packed) shredded stemmed kale leaves
3/4 cup finely chopped walnuts
1/2 cup diced apple
1/4 cup red onion, thinly sliced
1 teaspoon red wine vinegar
A pinch ground sumac
1/4 cup pomegranate seeds
3 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon kosher salt

Steps:

Combine red onion, red wine vinegar, ground sumac, and kosher salt in a small bowl.
Combine all the ingredients, including the sumac onions, in a large bowl. Toss to combine and serve.

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