Dinner, Sides

Cleaning Up

It has been decided that I need to clean up my act. You know…the days of eating shrimp cocktail, crackers with a creamy sweet and hot pepper relish, prepping the food for Thanksgiving and then the vino enters in. And suddenly you arrive in dessert land where there is sweet potato pie, pecan pie bars, and that heavenly apple pie. I had a good look around, memorizing the little details of this home. A picture of grandkids here, or that crazy red wallpaper boarder in the kitchen that reminds me of a handkerchief.  I knew there were some hidden treasures buried in my grandmothers kitchen. She had logged in many hours in that kitchen…

Treasures from Past Generations

It seemed as though some treasures were simply forgotten. Safely tucked away in a cabinet or neatly stacked in a drawer I found lots of treasures from my grandmothers kitchen. That beautiful pink cake pedestal above was adorned with a handmade gorgeous princess dress with a purple and white dress with pink ribbons – patiently piped on by my talented grandmother – for my big Sweet Sixteenth birthday bash. If I remember correctly that was the first birthday party I was allowed to have boys at. I think we were being total punks and playing Truth or Dare. Ha.

When I came home with my new treasures (props galore!) I knew a salad of sorts was in my future. I just needed to eat lighter and cleaner. A hearty kale salad with a touch of pomegranate vinaigrette and a sprinkling of additions. I shook up a quick pomegranate dijon vinaigrette. Next up I found some candied ginger, raspberries…

blueberries, dried cranberries, and blue cheese…it was a perfect Monday night meal.

Pomegranate Dijon Vinaigrette

Ingredients

  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons pomegranate molasses
  • 3 tablespoons olive oil, plus more to drizzle
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. In a small bowl whisk together the dijon mustard, pomegranate molasses. Continue whisking and slowly stream in the olive oil until the dressing emulsifies.
  2. Serve over your favorite greens and add-ins. If you are using kale, add the dressing to the kale, coating the leaves and let it sit for 10 minutes to soften up a bit.
http://www.notquitegourmet.com/2012/11/28/cleaning/

 

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