GMA Recipe: Rucola con Pinoli e Melograno

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Rucola con Pinoli e Melograno (Arugula with Pine Nuts & Pomegranate)
From Wanda and Giovanna Tornabene
1996

Ingredients

2 bunches young arugula, washed and dried, with the stem ends cut off

2 tablespoons olive oil

1/4 cup pine nuts

1/4 cup fresh pomegranate seeds

Dressing

2 tablespoons red wine vinegar

1 teaspoon Dijon Mustard

1 shallot, minced

1/2 cup olive oil

Salt and freshly ground pepper

Directions

Put the arugula into a large bowl.

Heat the 2 tablespoons of olive oil in a frying pan and add the pine nuts. Cook the nuts over medium-high heat, shaking the pan often, until golden brown. Drain on paper towels.

To make the dressing, put the vinegar, mustard and minced shallot into a small bowl and whisk together. Add the olive oil, drop by drop. Season to taste with salt and pepper.

Sprinkle the toasted pine nuts and half the pomegranate seeds over the arugula and pour the dressing over the salad. Gently toss. Arrange the salad in equal portions on 4 salad plates. Sprinkle the top of each with equal amounts of the remaining pomegranate seeds.

Serves 4

A Note on Melograni (Pomegranates)

Pomegranates are a unique and beautiful fruit to look at just as delicious to eat, but they are going to disappear because of people's laziness. It is a time-consuming procedure to pick the edible seeds from inside the fruit. The seeds are impacted like teeth in a white membrane. Each tiny tart and sweet, juicy, garnet-colored seed is encased in a thin-skinned transparent covering. They look like little jewels. Pomegranate seeds are delicious sprinkled onto salads, fruit dishes, and ice cream. We like to pass pomegranate seeds through a food mill and drink the refreshing liquid.

It is also very easy, once the seeds are extracted, to make a wonderful thick pomegranate syrup with a quart of filtered juice. It is an ancient recipe. Put the juice into a saucepan with 3 cups of sugar and cook it over medium-low heat until it begins to boil and the sugar has dissolved. Cool this mixture and store it in a covered bottle in the refrigerator. Pomegranate syrup is fantastic served over ice cream and other confections.

From La Cucina Siciliana di Gangivecchio by Wanda & Giovanna Tornabene with Michele Evans, Knopf, 1996