Orange Salad With Pomegranates

Ingredients

• •pepper
• •1 pared cucumber
• •½ cup lemon juice
• •1 tablespoon chopped mint
• •4 ounces oil-cured olives
• •1 teaspoon olive oil
• •6 large valencia oranges
• •1 cup pomegranate arils
• •1 cup onion
• •½ teaspoon salt
• •2 tablespoons pomegranate vinegar

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Method

From foodista.com — read the original

1. 1About 1 hour before making salad, place onion slices in bowl and marinate in lemon juice. Peel oranges and cut into thin, round slices with very sharp knife.
2. 2Cut rounds in half and pick out seeds.
3. 3Place oranges in large work bowl, drain onion of all excess liquid and add onion to oranges.
4. 4Sprinkle mixture with pepper.
5. 5Combine oil and vinegar to make the vinaigrette.
6. 6Pour over oranges, cover and set aside in cool place to infuse for 30 minutes.
7. 7Add cucumber, pomegranate arils and olives. Adjust seasoning, then scatter mint over top and serve. This recipe yields 6 servings.
8. 8Wine Suggestions: Rose and blush wines, such as American white Zinfandels, are a good beverage choice when pairing with foods that are fruity, acidic, spicy and complex, such as this salad.
9. 9Comments: The inspiration for this salad is North Africa, where pomegranates are used in a variety of creative ways.
10. 10The salad's secret is its startling interplay of flavors: the tartness of the fruit, the onion - the infusion of the onion is an important step, so do not skip it - and most importantly, the saltiness of the olives.
11. 11The lemon removes the sharpness of the raw onion and colors it pink, an important visual note in the salad's appearance.