Eve's Salad

Eve's Salad - Taken inexpertly with my i-phone

Warm fig and pomegranate salad

This ticked all the boxes for me when I took it along to a  friend’s  ANZAC Day BBQ ,which actually turned out to be a fabulous dinner party!!   Luckily I had chosen an elegant salad rather than “Diggers Delight”.   

OK,  so why did it tick the boxes, you ask?

 

·          The pomegranate dressing has an interesting  flavour due to my new 'must-have in the frig’,  Pomegratate  Molasses.  ("Molasses…  Molasses… it's icky-sticky goo,    Molasses… Molasses…  it al-ways stick -to -you").   No,  this is not your usual molasses.  It adds a complex but not too sweet flavour to many dishes.

     Pomegranate seeds add an interesting crunch as each little seed explodes in your mouth.

 

·         The warmed figs – I love figs in every form and have happy memories   when G and I stole  them  from an ancient tree in the garden of a long deserted villa.  They were firm,  sweet  and were warmed by the Tuscan sun;  I felt like Eve.  Perhaps Adam and Eve ate a fig and not an apple which makes  sense since they were wearing fig leaves.  So the BBQ’d  warmed figs hit a high note with me.

Here it is...  for 4 servings

Eve's salad

 4 large ripe figs cut in half .  Brush or spray cut side with olive oil.  1 pomegranate - cut in half.  With a citrus juicer, juice one half to yield 1tbsp juice after removing some of the seeds to retain with seeds from other half. 
70g goats cheese or Danish feta crumbled
DressingCombine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice and a squeeze of lemon juice
Season with salt & cracked pepper

To serve     Combine  50g rocket leaves with a handful of  basil.  Just before serving, warm the figs through , cut side down, on a BBQ.  Add figs 

     and cheese.  Drizzle with dressing and scatter with pomegranate seeds

 

 

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

All Hail Kale

All Hail Kale

Here is how two Donnas  prepared this healthy vegetable which is significantly challenging other leafy greens.

 

Donna Hayes  - Kale & lentil salad

 

Kale and lentil salad

1 tbsp olive oil

3 garlic cloves, sliced

300g kale, trimmed and roughly torn

1 x 400g can lentils

300g fennel, shaved

180g feta, crumbled

1/2 cup mint leaves

1/2 cup basil leaves

 

Heat oil in nonstick fry pan over high heat - add garlic and cook for 30 seconds or until golden, add kale and cook for 2 to 3 minutes until just wilted.  Place in a bowl with the rest of the vegetables, season with salt & pepper, combine with the dressing,  and top with feta.

 

Dressing

Combine the following

1 eschalot - finely chopped

1/3 cup red wine vinegar

2 tbsp olive oil

1 tsp brown sugar

sea salt & cracked pepper

 

Clara - it's Donna from Milwaukee, USA. 

We share a passion of cooking and for fresh food.  I enjoy your recipes and ideas and I know you love healthy food.  I made something tonight I think you would love.  Try it and let me know what you think.

 

Kale salad with cucumber and green onion dressed with an asian dressing.

I just chopped kale, put it in a large bowl - massaged the kale for a few minutes to wilt it, then tossed it with thinly sliced cucumber, green onion and a little chopped chilli.  The dressing was Asian style made by combining equal amounts of Thai fish sauce, sweet chilli sauce and lime juice with a few drops of sesame oil added.  Chopped peanuts can also be added to add crunch to this delicious easy salad. 

 

Thanks Donnas