Day 2 of 12: Pomegranate Vinaigrette

If you're just joining us, you'll have to have to dig in the archives for soup recipes. For now, we're taking a hiatus from soup to dive into Day 2 of our 12 Days of Pomegranate. 

After snacking on arils yesterday, it's time to make a splash with your pomegranate. Consider using its juice to make a simple vinaigrette. One pom yields about 3/4 cup of sweet, tangy liquid perfect for dressing a salad. Personally, the fresh squeezed stuff tastes much better than the curvaceous bottle you buy in the store. Margaret's not completely convinced of this. She says the bottle has its place. So I would try both and decide which works best for you.

If you decide you want to snack on seeds too, then buy two pomegranates: one for snacking and one for juicing, b/c after you juice your fruit it's likely the seed casings will be obliterated. 

Here's an easy way to get the most juice out of your pom: 

Roll your pomegranate around on your cutting board or counter like you would a lemon. This will get the juices flowing inside.



Get a bowl and over it cut a small 1/2 slit in the side of the pom.



Squeeze the bejeebuz out of it until you can't squeeze anymore.



Pour the juice through the strainer to filter out any remaining membrane or seed casings.



Pomegranate Vinaigrette
Makes 1/2 cup

1/4 c pomegranate juice
6 Tbsp extra virgin olive oil
1 tsp red wine vinegar
15-20 twists of cracked pepper
4 pinches salt

Whisk all above ingredients together and dress your favorite greens.