Fall

Tea Leaf Salad with Pomegranate Reduction

by:
December  4, 2012
0
0 Ratings
  • Serves 6
Author Notes

I threw a formal dinner party for friends this past weekend and this was the second course. It drew rave reviews and huge praise from our Burmese friend. I hope you enjoy it as much as we did! —FunkyLady

What You'll Need
Ingredients
  • 5 handfuls red romaine lettuce
  • 2 cups baby tatsoi
  • 1 japanese cucumber
  • 1/4 pomgranate (seeds)
  • 3/4 pomegranate (juice)
  • 1/3 cup olive oil
  • 1/4 cup fermented tea leaves
  • 2 cloves garlic (minced)
  • 1 lime (juice)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon exra virgin olive oil (for garnish)
  • 2 green onions (for garnish)
Directions
  1. Remove the seeds from the pomegranate and reserve 1/4 of them in the refrigerator.
  2. Juice the remaining seeds by pulsing in blender 3-4 times or by using mortar and pestle and then straining.
  3. Put the juice in a small sauce pan, add sugar and reduce on medium heat for 5 minutes. Put reduction in refrigerator.
  4. Mix tea leaves, olive oil, garlic, lime, and salt in large mixing bowl and then toss in lettuces and mix well.
  5. Plate mixture on small plates and drizzle with extra virgin olive oil.
  6. Stripe-peel the cucumber, slice on mandolin and place on top.
  7. Drizzle pomegranate reduction over the salad.
  8. Garnish each salad with the green onion and pomegranate seeds.
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