Pomegranate is one of the finest and useful fruits, capable to keep a baking plate thick and externally unsightly peel surprising juiciness, tart, sweet-sour tenderness of taste and a set of vitamins. Any salad will gain refinement and originality if you add to it pomegranate kernels.
It is required to you
- For pomegranate fennel salad and a celery
- 1 grenades;
- 2 fennels;
- 1 red or yellow paprika;
- 1 stalk of a celery;
- 100 g of goat cheese;
- 2 tablespoons of olive oil;
- 1 teaspoon of balsam vinegar;
- ½ teaspoons of salt;
- ½ teaspoons of ground black pepper;
- several leaves of a basil and mint.
- For garnet rice salad
- 1 glass of ready rice;
- 1 average orange;
- 3 tablespoons of seeds of pomegranate;
- 2 tablespoons cedar nutlet;
- 1 tablespoon of olive oil;
- 1 teaspoon of balsam vinegar;
- 1/4 teaspoons of salt;
- it is a little parsley and fennel.
Instruction
1. from pomegranatewith fennel salad and seldereemvymoyta paprika, celery and fennel. At pepper remove seeds and a leg. Cut fennel and pepper on thin long strips, and a celery on small pieces.
2. Grate cheese. It is the best of all to use a grater for the Korean salads. With its help the pieces turn out long and very thin.
3. Squeeze with a force the guarantor in hands or take for a drive on a table. A part of grains has to burst inside. Make a small cross-shaped cut on a pomegranate peel and squeeze out about two tablespoons of juice in a bowl. Then peel pomegranate from a skin and separate a half-glass of bold kernels.
4. Mix olive oil, balsam vinegar and pomegranate juice. Add to mix a little salt and pepper.
5. Lay out on a big flat dish a fennel layer, then a celery layer, a half of polished cheese, and from above – a paprika. Strew generously salad with garnet grains. Pour dressing, strew with the remained cheese and decorate with leaves of a basil and mint. Give with fish, a bird or veal.
6. Garnet salad with a risomotvarita long-grain rice. Lay out it in a bowl and let's it cool down. Fry pine nuts within 2-3 minutes in a frying pan with a thick bottom without oil addition.
7. Peel orange and pomegranate from a skin, cut orange pulp into small pieces and postpone two-three tablespoons of pomegranate.
8. Mix olive oil with balsam vinegar and add salt.
9. Mix rice, orange, pomegranate and pine nuts and add gas station to salad. Decorate salad with leaves of parsley and branches of fennel.