|Spring Colors with Last Harvest Fruits|
Recipe adapted from Best of Sunset
Nostalgia isn’t what it used to be. As Seasonal Eating readers know, I’m crazy about retro cookbooks. The latest addition to my collection was published ‘way back in 1992. The Best of Sunset is a compilation of winning recipes from Sunset magazine’s not-so-distant past. Yet since Sunset has been serving up menu ideas since 1898, I suspect that this fruit salad recipe was first published earlier—around 1980 or a bit before. It’s from the years when honey-Dijon dressings suddenly appeared on menus everywhere, but we hadn’t learned to specify which “salad oil” they were made with. This salad is lightly dressed and even my friend Rox (not a big fan of mustard) rated it thumbs up.
|Beautiful, Fresh Presentation|
|All Healthful Ingredients|
|Finessing the Citrus, Part 2|
½ large pomegranate
2 – 3 medium pink grapefruits
4 large tangerines or mandarins
3 large sweet red apples
2 bunches endive
1½ tbsp. cider vinegar
2 tbsp. walnut oil
1¼ tsp. Dijon mustard
1 tsp. honey
1/8 tsp. dried tarragon
Hold pomegranate half over mixing bowl. Smack the outside surface with a wooden spatula or mixing spoon to dislodge the seeds into the bowl (video here). Remember that pomegranate juice can stain clothing. Remove any white membranes that fall into the bowl. Set aside. You will have about ½ cup.
Peel grapefruits and tangerines. Remove all of white membrane with paring knife. Set aside.
Reserve about 2 tbsp. of pomegranate seeds for topping. Cut apples into thin slices and cut each slice in half. Put into mixing bowl with remaining pomegranate seeds.
Hold each peeled grapefruit and tangerine over the mixing bowl. Cut between the “skins,” lift sections out, and add to bowl. Toss to coat apples with citrus juice.
Make dressing by combining cider vinegar, walnut oil, Dijon mustard, honey, and tarragon in immersion blender cup. Immersion blend until well mixed. Alternatively, you can crumble the tarragon and whisk the salad dressing ingredients together thoroughly.
Break endive leaves from head and line salad (serving) bowl.
With a slotted spoon, lift mixed fruits from mixing bowl, draining off citrus juices, and pile onto endive leaves. Rearrange endive leaves as needed. Continue until all fruit is piled onto the endive leaves.
Sprinkle with reserved pomegranate seeds. Top with dressing and serve immediately.