I created this recipe after Thanksgiving 2004. After a week of turkey-mania, spent finishing off bags of chips and the last of the cheese-ball, making mashed-potato pancakes, and nights of leftover cream-of-anything casserole, with pumpkin pie for dessert (again!), I made up this cold, refreshing, palate-cleansing, colon-cleansing (!) salad using the last of those clementines in the fruit bowl. —Molly Ward
clementines; 2 to use in the salad; 1 to juice for dressing
large grapefruits, cold
Asian pears, cold
fresh white horseradish
head Boston or bibb lettuce
Whole pomegranate arils from about 1/2 of a pomegranate
Good-quality olive oil
Salt and WHITE pepper
In This Recipe
Peel 2 of the clementines and the 2 grapefruits, remove pithy fibers and divide into individual sections. Peel the Asian pears, core them, and chop them into chunks. Set fruit aside in a bowl in the refrigerator while you prepare the dressing.
Prepare the dressing: Juice the remaining clementine. Strain, removing seeds (and pulp if you wish). In a ratio of 1/3 clementine juice to 2/3 olive oil, whisk the olive oil into the juice until it emulsifies. Stir in horseradish and whisk again. Season to taste with salt and white pepper and more horseradish if you wish. Whisk again.
Line 4 salad plates with lettuce. Divide the fruit in 4 equal portions and arrange fruit on the lettuce. Gently pour dressing over salads (don’t toss). Sprinkle with toasted sesame seeds, then with the pomegranate seeds and serve immediately.