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Ingredients for Salad with Nuts and Pomegranate
- Pomegranate 1 (large)
- Walnuts 250 grams
- Red onion 1 piece (large)
- Potato 4 pieces (medium)
- Dill greens 1 bunch
- Lemon juice to taste
- Olive oil to taste
- Salt to taste
- Ground black pepper to taste
- Main ingredients
- Serving 4 servings
- World Cuisine
Saucepan, kitchen knife, cutting board, bowl, deep plate, salad bowl, tablespoon, mortar and pestle.
Making a salad with nuts and pomegranate:
Step 1: Cook the potatoes.
First of all, boil the potatoes, as it takes more time to prepare it than to prepare the salad itself. It is best to cook in its jacket, therefore tubers should be washed very thoroughly, removing all dirt and dirt. Then send the potatoes to the pan, pour plenty of water and put on fire. Then everything is simple: wait until the contents of the pan boil, turn off the gas and cook for 35-40 minutes. As soon as you manage to easily pierce the flesh of a potato with a knife, and then just as easily take it out, you will need to remove the pan from the heat, remove the vegetables from it and cool them.
Peel the boiled potatoes and cut into small cubes.
Step 2: Clean the pomegranate.
Rinse the pomegranate, cut off the top so that the seeds appear. With the tip of a knife, make several cuts from top to bottom to divide the skin of the fruit into slices, but without cutting it to the end. Turn the pomegranate upside down and substitute a deep plate under it. Take a tablespoon and, holding the fruit on weight, tap on it so that all the grains fall out.
Step 3: Prepare the onion.
Peel onions, cut off the ends. Cut the vegetable into halves and, laying it on the board with the slice down, crumble into thin half rings.
Step 4: Prepare the nuts.
Grind peeled walnuts in any way convenient for you. For example, they can be laid in a mortar and crushed, or you can simply cut them with a kitchen knife.
Step 5: Prepare the dill.
Rinse dill greens thoroughly with warm water and chop into small pieces together with the stems with a kitchen knife.
Step 6: We are preparing refueling.
Pour lemon juice and olive oil into the bowl. Beat them with a whisk or fork to mix with each other.
Step 7: Mix the salad with nuts and pomegranate.
Mix potatoes, onions, pomegranate seeds, chopped walnuts and dill in a salad bowl. Add salt and black pepper to taste, pour in the prepared dressing and mix well several times with a tablespoon. That's all! You can serve the finished dish on the table.
Step 8: Serve a salad with nuts and pomegranate.
Salad with nuts and pomegranate looks very festive and elegant, especially if you decorate it with sprigs of fresh herbs. Therefore, serve it on a festive table to surprise guests and delight them with a delicious dish.
Enjoy your meal!
- In the original recipe, cilantro was used, but not everyone likes its taste and smell, so I suggest replacing it with a more neutral dill.
- Raw foodists can also take a note of this salad for themselves, replacing boiled potatoes with raw zucchini.
- I also often meet the recipe for this salad, according to which it is recommended to season it with mayonnaise or sour cream. In my opinion, this is not worth doing, but we all have different tastes.