This distinctly lively salad with an explosive finish uses mache, which is delicate field lettuce much like mesclun. It can be found in supermarket produce sections, as well as specialty fruit and vegetable shops and farmers markets.
Mache Salad with Pomegranate Dressing
1 pomegranate
2 tangerines or oranges, supremed
10 ml (2 tsp) Dijon mustard
15 ml (1 tbsp) maple syrup
45 ml (3 tbsp) olive oil
10 ml (2 tsp) balsamic vinegar
250 g (8 oz) mache or other tender baby lettuce
Salt and pepper, to taste
Cut pomegranate in half, then submerge it in a bowl of water. Separate seeds from pith under water (the pith will float to the top). Drain seeds. Place 30 ml (2 tbsp) of the seeds in a strainer and set it over a small bowl. Using the back of a spoon, press on the seeds until you have 10 ml (2 tsp) of juice. Discard mashed seeds. Reserve juice and remaining seeds.
In the bottom of a salad bowl, whisk together mustard, maple syrup, oil, vinegar and pomegranate juice.
To supreme a tangerine or orange, start by slicing 5 mm ( 1/4 inch) off each end. Then stand the fruit up on one end and slice off all the skin along with the outer membrane of the sections, exposing the flesh. Holding the fruit in the palm of your hand, use your knife to cut inside the membrane of each individual section. This should produce individual tangerine or orange section "fillets."
Just before serving, add greens, tangerine sections and 50 ml ( 1/4 cup) pomegranate seeds. Toss, season to taste with salt and pepper and serve immediately.
Makes 4 servings.
Note: If pomegranates are not in season, substitute 50 ml ( 1/4 cup) dried cranberries for seeds and 10 ml (2 tsp) lemon juice for juice in dressing.
Source: Maille.
