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Pom-Pom Salad: A vibrant blend of greens, citrus, and feta, perfect for inaugurating a new chapter or a quick, fresh pick-me-up.
I remember the afternoon vividly, the one where the Pom-Pom Salad was born. It was moving day to my first solo apartment, and despite the chaos of boxes and bubble wrap, I felt an overwhelming sense of independence. I had managed to move all my essentials, including my kitchen staples—a bottle of olive oil, a basket of citrus, and my coveted jar of pomegranate seeds. As I stood in my new, barely-stocked kitchen, I realized I craved something bright and fresh to start this chapter.
Rummaging through my fridge, the sounds of neighbors unpacking drifted through the open window. I pulled out mixed baby greens and some leftover feta, crumbling it thoughtfully into my bowl. Citrus fruits got their peels carefully removed, their vibrant sections bringing a pop of joy against the greens. My fingers stained slightly from slicing shallots and crumbling pomegranate jewels, I felt a sense of home brewing within the four walls. A quick whisk of olive oil mingling with red wine vinegar and freshly squeezed lemon juice created a vinaigrette that sang with tang. I remember thinking a little tip: letting the garlic steep in the oil first brings a subtle aromatic that is worth the extra step.
After repeating the layers with precision, I drizzled the fragrant dressing over the burgeoning salad mountain. The rainbow of colors felt celebratory, fitting for my first meal in a place that was entirely my own. A Pom-Pom Salad that tasted of new beginnings, mingled with a hint of nostalgia and a dash of zest.
Ingredients
For the vinaigrette:
- 3 tablespoons olive oil
- 1 clove garlic peeled
- 1 teaspoon red wine vinegar
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- salt to taste
- pepper to taste
For the salad:
- 2 ounces mixed baby greens
- 1 shallot thinly sliced
- citrus fruit such as grapefruit, orange, or tangerine, to taste, peel removed, cut into 1/4-inch rounds
- 2 ounces feta cheese crumbled
- 1/3 cup pomegranate seeds
Directions
- In a medium bowl, add the oil and the garlic and let stand for 10 minutes.
- Remove and discard the garlic.
- Add the red wine vinegar, the lemon juice, the lemon zest, the salt, and the pepper to the garlic-oil and whisk to combine.
- In a large bowl, add the mixed greens and the shallot and mix to combine.
- Drizzle the salad with 1/2 of the vinaigrette and toss to combine.
- In a large serving dish, place 1/2 of the salad.
- Top the salad with 1/2 of the fruit and sprinkle with 1/2 of the feta and 1/2 of the pomegranate seeds.
- Repeat the layers once starting with the remaining salad and ending with the remaining pomegranate seeds.
- Top the salad with the remaining vinaigrette.
- Serve.
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