THE FRUIT OF LIFE AND DEATH (POMEGRANATE)
The pomegranate (Punica granatum), a tree of mythical history, is our subject this week. We dive to the depths of Hades back again, exploring the outsized role this squat tree has had in the myths and histories of nearly every religion and culture of the Mediterranean, Middle East and southern Asia.
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Cover art by Jillian Barthold
Music by Aves and The Mini-Vandals
Episode cover photo by Fir0002
Recipe for Chicory Pomegranate Salad with Pear, Walnuts, Feta and a Pomegranate Vinaigrette by Spencer Huey:
Pomegranates bring such a vibrant addition to fall salads with their pops of color and tartness. This salad uses two forms: the seeds (or arils) and pomegranate molasses. Most commonly used in Middle Eastern cooking, pomegranate molasses is juice which is concentrated down to a syrup which has a nice balance of sweet and sour flavors (it functions kinda like balsamic dressing). It can be found in Middle Eastern grocery stores or online. Each brand can vary in sweetness and acidity so taste the vinaigrette frequently and adjust.
Makes 3/4 cup vinaigrette
This salad will feed 5-6 people
Ingredients
3-4 heads of mixed chicory (radicchio, treviso, Castelfranco, frisee, etc. or lettuces)
2 pears, cut around the core and thinly sliced
1 medium pomegranate (3/4 cup seeds)
1/2 cup toasted walnuts, roughly chopped
1/2 cup feta, lightly crumbled
1 small shallot (1 1/2 tablespoons very finced minced)
1 1/2 tablespoons red wine vinegar
1 lemon (zest of half, 1 1/2 tablespoons juice)
1 medium garlic clove (1/4 teaspoon, grated)
1/4 teaspoon dijon mustard
1 1/2 teaspoons pomegranate molasses
salt
1/2 cup extra virgin olive oil
Method
Prepare your greens by removing the outer tough leaves, cutting the tender leaves into large-ish pieces, dunking them into a bowl of water, and swishing them around in the water. Let the dirt settle for a few minutes and take the leaves out with your hands and place them into a salad spinner. Spin well so your dressing isn’t watered down and set aside in a large bowl.
Open the pomegranate by slicing off the top until you can see the sections of seeds (usually 5-7 separated by a membrane). Make slices from pole to pole to separate each section. Carefully open up the pomegranate to get nice clean pieces. Use your fingers to separate the seeds (called arils) into a bowl. We’ll only need about 3/4 cup for this salad.
Make the vinaigrette by finely dicing the shallot and putting 1 1/2 tablespoons into a bowl. Add the vinegar, zest of 1/2 the lemon, 1 1/2 tablespoons lemon juice, 1/4 teaspoon of the grated garlic clove, dijon mustard, pomegranate molasses and salt to taste. Let this macerate for 15 min for the shallot to slightly pickle and flavors to meld. Add the olive oil (it should be around 1 part acid and 3 parts oil) and give it a good stir. Taste it on a leaf of chicory and adjust for salt and acid.
To make the salad, season the chicory leaves lightly with salt. Mix and spoon some of the vinaigrette on the salad and give it a good toss. The leaves should be coated nicely but not dripping (There will be leftover vinaigrette for future salads). Taste and add more vinaigrette as needed. Add the pear, some of the pomegranate arils, walnuts and toss. Serve on a large plate and top with small chunks of feta and more pomegranate.
Notes
The main idea is learning how to make a balanced vinaigrette using pomegranates. Feel free to use other fall fruit like apples or persimmons, different lettuce leaves, other nuts like hazelnuts or pecans, and add herbs like mint or parsley.
Additional Reading:
The pomegranate (Punica granatum)
Survey of the pomegranate in religions of Europe and Asia
Five things you didn't know abut the pomegranate
The Pomegranate: A new look at the fruit of paradise