Kaale Seerabeh Salad (Salad With Pomegranate Dressing)
Published Dec. 8, 2021
- Total Time
- 10 minutes, plus 24 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1cup pomegranate juice, plus more as needed
- 1cup pomegranate seeds
- Heaping ¼ cup walnut halves
- 2large garlic cloves, coarsely chopped
- 2tablespoons lemon juice, plus more as needed
- 1teaspoon kosher salt (Diamond Crystal)
- ¼teaspoon black pepper
- ¼cup packed cilantro leaves
- 1tablespoon coarsely chopped mint leaves
- 1tablespoon coarsely chopped parsley leaves
- 2tablespoons extra-virgin olive oil
- Granulated sugar, to taste (optional)
- 2romaine lettuce hearts, or 4 to 6 heads Little Gem lettuce
- 2large radishes (watermelon, red, white or daikon, or a mixture), thinly sliced into rounds
- 1large carrot (preferably purple), peeled and sliced into ¼-inch-thick rounds
- 1large orange, segmented
- Kosher salt
- Bread, for serving
For the Dressing
For Assembly
Nutritional analysis per serving (6 servings)
196 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 4 grams protein; 537 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the dressing: Place the pomegranate juice, pomegranate seeds, walnuts, garlic, lemon juice, salt and pepper in a blender, and blend until smooth. Add the cilantro, mint and parsley, and blend until smooth. With the blender running on low, drizzle in the olive oil. Taste and adjust seasoning. If the sauce is too sour, sprinkle in a little sugar; if it’s not acidic enough, add a little more pomegranate juice or lemon juice, one tablespoon at a time. Be mindful that the flavors will meld more and pop as the sauce rests. Strain the sauce through a fine-mesh strainer, and discard any tiny bits of pomegranate seeds. You should have 1¾ cups. Transfer the sauce to a container, cover and refrigerate overnight. (The sauce can be made up to 5 days in advance.) The sauce will thicken slightly as it rests, but it’s not a thick sauce.
- Step 2
Assemble the salad: Remove the larger outer leaves of the romaine hearts and set aside for another use. On a serving platter or on individual plates, neatly arrange the lettuce leaves, stacking some on top of one another. (If using Little Gems, just halve them lengthwise and place on the platter; no need to stack them.) Or, chop the lettuce if you’d prefer. Scatter the radishes, carrots and orange segments on top. Sprinkle everything with a little salt. Stir the sauce to combine, and taste for seasoning and acidity. Drizzle over the salad and serve right away. Use as much sauce as desired. Serve with a side of bread to sop up any lingering dressing.
Private Notes
Comments
I didn't have pomegranate juice, so I diluted 1/4 C pomegranate molasses with 3/4 C water. We loved this salad
This is absolutely delicious. I've made it several times already. I do like using the pomegranate seeds on top of the salad more so than in the blended dressing. While it's a thin dressing it still covered the leaves and packed a lot of flavor.
Rather than blending all the dressing ingredients (which makes for a weird texture), put pomegranate seeds, mint, cilantro, parsley, and walnuts directly on the salad. This adds more to the salad and creates a smoother dressing.