Recipes and Links

Kale, Pomegranate, and Lemon Salad

Serves: 8

Ingredients:

4 Tbsp Flying Olive Lemon Extra Virgin Olive Oil, divided

1 cup thinly sliced shallots

6 slices of bacon

10 oz lacinato kale, stems removed and roughly torn into bite-sized pieces

½ cup pomegranate arils (seeds) (*see below on directions to help get the seeds out of the pomegranate)

3 Tbsp pomegranate juice (remaining after removing the arils from the pomegranate)

2 Tbsp Flying Olive Pomegranate or Pomegranate-Quince Balsamic Vinegar

Pinch of Kosher or sea salt

¼ tsp black pepper

Directions:

Heat a large skillet over medium-high heat. Add 1 Tbsp of Flying Olive Lemon Extra Virgin Olive Oil. Cook the shallots for about 6 minutes or until slightly crispy, stirring to prevent burning. Remove from the pan and set aside.

Cook the bacon in the skillet over medium heat until crispy. Remove from the pan to paper towels. Reserve the bacon drippings.

Heat the drippings in the pan over medium-high heat. Add the almonds and cook until lightly browned, stirring frequently, about 2 minutes. Transfer to the paper towel. Discard the drippings. Coarsely chop the bacon and the almonds.

Place kale, pomegranate arils, shallots, bacon, and almonds in a large bowl.

Whisk together the pomegranate juice, remaining Flying Olive Lemon Extra Virgin Olive Oil, Flying Olive Pomegranate or Pomegranate-Quince Balsamic Vinegar,salt, and pepper.

Drizzle the vinaigrette over the salad and toss to coat. Serve.

Inspired by a recipe in Cooking Light, December, 2016.

Submitted by Barb L.

*To remove the seeds (arils) from the pomegranate: Cut the pomegranate in half across the middle. Over a bowl, whack the pomegranate half with a wooden spoon several times until the seeds loosen and start to fall into the bowl. If you gently squeeze or twist the pomegranate half, the seeds will start to fall a little more easily. Continue hitting the pomegranate until the seeds have been released. If there are any white membranes in the bowl, be sure to remove them as they are very bitter. Don’t discard the juice as it is needed for this recipe.