Grill/Barbecue

Grilled summer salad with a citrus & pomegranate molasses dressing.

by:
July 21, 2011
  • Serves 3
Ingredients
  • citrus & pomegranate molasses dressing
  • 1 1/2 tablespoon pomegranate molasses
  • 2 tablespoons lemon flavored extra virgin olive oil
  • juice of 1/2 orange
  • 1/2 teaspoon fresh orange zest
  • Salt & fresh cracked peppercorn to taste
  • 1/2 teaspoon crushed toasted cumin
  • Salt to taste
  • Grilled summer salad
  • 1 cob fresh corn
  • 2 1/4 inch slices fresh pineapple
  • 2 medium peruvian purple potatoes
  • 2 medium red potatoes diced
  • 1 persian cucumber, diced (OR)
  • 1/2 english hothouse cucumber (diced)
  • arils from 1/2 a fresh pomegranate (optional)
  • 2 tablespoons olive oil
  • Sea salt to taste
  • 1 teaspoon freshly cracked black pepper
  • 2 sprig cilantro or 8-10 mint leaves
  • 3-4 iceberg lettuce leaves
In This Recipe
Directions
  1. citrus & pomegranate molasses dressing
  2. To make pomegranate molasses from scratch, add the entire contents of a 1 liter bottle of pomegranate juice & boil until thickened in a wide skillet. (the molasses is ready when a wooden spoon drawn through the bottom of the pan leaves the pan surface exposed for sometime before the molasses covers it up). 1 liter of juice yields about 1/4 -1/3 cup of molasses.
  3. Combine the molasses, fresh orange juice, the olive oil, orange zest, salt, pepper & toasted cumin & whisk together till combined. Taste and adjust for the seasoning. set aside in refrigerator till required.
  1. Grilled summer salad
  2. Peel & dice the potatoes. into 1/2 inch cubes. drizzle olive oil & add the sea salt & black pepper. Marinade for ~ 15 minutes. Roast till golden brown in a 400 F oven (~ 1/2 hr) or in a grill basket over a grill.
  3. In a grill pan over high heat, grill the pineapple slices till the char marks are well defined (~ 2 minutes on each side). remove, cut each slice into 8 wedges & set aside to cool
  4. Remove the husks from the corn & grill over the stove top till the surface just begins to char. Using a kitchen knife, shave the kernels from the cob and add to a large bowl.
  5. Stack the mint leaves over each other and finely shred into a chiffonade
  6. Add the cucumbers, and the pomegranate arils (if you chose to add them) to the corn & toss to combine. Add the pineapple & the potatoes to the mix. Drizzle with the dressing as per taste & Garnish with the fresh mint leaves (or cilantro). Serve on the lettuce leaves.

See Reviews

See what other Food52ers are saying.

  • Sagegreen
    Sagegreen
  • Panfusine
    Panfusine
Review
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!