The Weekend Cook: Fleshing out the flesh
I LOVE recipes that allow me to get rid of leftovers and make them taste even better than they did the first time around. This zesty autumn salad is a great way to use up leftover roast chicken or turkey.
I'm really enjoying tart, fresh pomegranate arils (the red flesh) this year; that refreshing burst of flavour gives a boost to just about everything you pair them with. I've used them on cheesecakes, as an accompaniment to creme brulee, in a sauce to top grilled pork steaks, and they go nicely in this week's salad.
I'm surprised at how many of my friends have never used pomegranate in a recipe; my bestie confessed to me a few weeks ago that he'd never been game enough to buy one. He went on to say he'd picked them up and shaken them, but not hearing a rattle he did not know what to expect.
They're a bit fiddly but not difficult to use when you know how. I usually cut just through the skin and twist the halves apart. Then it's easy to gently twist off the pulp in sections and prise the arils from the pith using your fingertips.
- 1/2 pomegranate
- 6 cups mixed salad greens
- 4 cups cubed cooked chicken or turkey
- 2 medium unpeeled pears, cut into wedges
- 1 medium ripe avocado, peeled and sliced
- 6 tbs white wine vinegar
- 1/4 cup olive oil
- 3 tbs honey
- 1 tsp seeded Dijon mustard
- salt and pepper, to taste
- 1/4 cup roasted almonds or pecans
- 1/4 cup crumbled blue cheese (optional)
METHOD: Cut through the skin of the pomegranate and carefully remove arils in a bowl of cold water. Drain and set aside.
Divide salad leaves among six plates. Add chicken or turkey, pears and avocado. In a screw-top jar, combine vinegar, oil, honey and mustard, and season to taste with salt and pepper.
Place lid on jar and shake vigorously. Drizzle dressing over salad and toss to combine. Sprinkle with pomegranate arils, almonds or pecans, and blue cheese; serve immediately.