California Central Coast Recipes
Pomegranate Vinaigrette is a very light fruity vinaigrette we like to use on grilled vegetables like Grilled Zucchini and Pom. We like to keep the vinaigrette very "soft" and slightly sweet, so we use fresh pomegranate juice, fennel seed, just a little white wine vinegar for acidity sparkle and a mild extra virgin olive oil like an Arbequina.
There is no garlic in this recipe, so it is very evening friendly if you are going out later. Still, for that little extra kick and to keep things interesting, we do add a dash of cayenne!
Preparation time: 15 minutesCooking time:
1 medium Pomegranate
1/8 cup White Wine Vinegar
1/4 cup Mild Extra Virgin Olive Oil
1/8 teaspoons Sea Salt
1/4 teaspoons Fennel Seed , preferable whole and freshly ground
A few grinds black pepper or to taste
A Dash of Cayenne Pepper or to taste.
1 If you are using whole fennel seed, in a motor and pistol, crush and grind the seeds to a power.
2 Cut the pomegranate at the base, and break it apart. Remove the seed from the pomegranate and place in a blender or food processor. Pulse a few minutes to juice the seeds. Strain the juice into a bowl -a fine mesh strainer works well.
3 Add the white wine, salt, olive oil, fennel seed, black pepper and cayenne pepper. Using a whisk, beat until all ingredients are combined. Taste and correct the seasoning.
Pomegranate Vinaigrette is a good dressing choice for grilled vegetables and light salad greens. The low acidity and sweetness complement and will not mask the flavor of the underlying dish.