A Salad Recipe to Celebrate National Pomegranate Month
November is National Pomegranate Month, marking the start of the season. But there’s more ways you can consume the antioxidant-rich fruit than just juice. Check out this pom-packed salad recipes from Michael Ferraro, Executive Chef at New York’s Delicatessen and macbar.
Poached Shrimp and Avocado Salad with Pomegranate Arils and Horseradish Cream
½ oz. POM Wonderful 100% Pomegranate Juice
1 tsp. Champagne Vinegar
1 tsp. shallots, minced
4 tbsp. Extra Virgin Olive Oil
2 tbsp. Heavy Cream
1 ½ Lemon, juiced
1 tsp. Freshly Grated Horseradish
¼ cup POM Wonderful Pom Poms Fresh Arils
6 Shrimp (size U/12, shell on)
1 Onion, halved
2 Celery Stalks
2 Sprigs Fresh Thyme
½ Lemon, juiced
1 Bay Leaf
3 qt. Water
3 tbsp. Salt
1 cup Baby Mache Lettuce
Salt and Pepper to taste
For the Vinaigrette: In a small bowl, mix the pomegranate juice, champagne vinegar, and minced shallot and season with salt and pepper. While mixing, add the extra virgin olive oil. Next peel, deseed and dice the avocado into ¼-inch cubes, toss with the juice of half a lemon, and set it aside. Then in a mixing bowl, whisk heavy cream until stiff peaks form. Next add ½ tsp. of lemon juice and horseradish with salt and pepper to taste. Then in a medium saucepot, add water, onion, carrot, and celery 9cut into large pieces), juice of half a lemon, fresh thyme, bay leaf, and 3 tbsp. of salt. Bring the pot to a boil and let it simmer for 5 minutes. Next add shrimp and remove the pot from the heat to allow the shrimp to poach for 3 minutes before removing, peeling, and deveining.
To plate: Toss diced avocado with a tsp. of vinaigrette, salt and pepper. Arrange 1 tsp. of avocado on the plate and place poached shrimp in top. Dress with a handful of baby Mache with 1 tsp. of the vinaigrette and place on top of the shrimp and season with salt and pepper. Sprinkle fresh arils and add a dollop of the horseradish cream and finish with a drizzle of ½ tsp. of the vinaigrette around the plate.