Planet Green
READ MORE ABOUT:
Ingredients:
1 tablespoon olive oil
1 cup sliced fennel bulb
1/4 pound green beans, trimmed
1 pound dandelion greens, washed and trimmed
1 bunch watercress, washed and trimmed
1 small jicama, peeled and julienned
1/4 cup pomegranate seeds
Pomegranate Vinaigrette, recipe follows
Method:
In a skillet, heat olive oil over medium high heat. Saute fennel and green beans until soft, about 3 to 5 minutes.
In a bowl, combine the dandelion greens, watercress, jicama, and pomegranate seeds.
To serve:
Toss with Pomegranate Vinaigrette and serve immediately.
Yield: 4 servings
Pomegranate Vinaigrette
Ingredients:
1 cup pomegranate juice
1 teaspoon honey
1/2 teaspoon salt
1 tablespoon rice wine vinegar
2 tablespoon olive oil
In a small stainless steel or non-reactive saucepan over high heat, boil the pomegranate juice until reduced to 1/3 cup, approximately 9 or 10 minutes. Remove from heat. Stir in the honey, salt, rice wine vinegar and olive oil. Set aside to cool.
Yield: 1 cup
This recipe was featured on the Exotic Edibles episode of Emeril Green.
-
- {}
