Main Course Salads
Quinoa, Fennel and Pomegranate Salad
- 1/4 cup plus 1 tablespoon olive oil
- 2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4”-thick slices
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sugar
- 1 cup quinoa, rinsed
- 1 lemon
- 1 serrano chile, seeded, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1 teaspoon chopped fresh dill
- 1/4 cup pomegranate seeds (from 1/2 small pomegranate)
Ingredient InfoQuinoa, a grain with a texture similar to that of couscous, can be found at natural foods stores.
- Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.
- Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.
- Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.
Meyer Lemon, Ginger & Mint Marmalade
- 8 meyer lemons, skins washed and dried
- 2-inch nub of ginger, peeled & thinly sliced or shaved
- 3 cups water
- 2 1/2 to 3 cups natural cane sugar
- Handful of fresh mint, chopped
- To prepare the lemons, cut off each of the ends. Slice the lemons in half lengthwise, and using a paring knife, remove the thick white membrane in the center.
- Use the tip of the knife to pick out the seeds and throw them away. Cut the lemon halves into very thin slices—you should have 3 cups of lemon slices.
- Add the lemons, ginger and water to a deep pot. Bring to a rolling boil over medium-high heat, and cook for 30 minutes until the rinds are very tender. Add a few splashes of water to the pot if the level falls too low and starts to dry up too much.
- Stir in the sugar and bring back to a boil.
- Reduce the heat to a simmer and let cook until it thickens and reaches 222ºF on an instant-read thermometer, about 35 minutes.
- Remove from heat and stir in the mint.
- Spoon the marmalade into clean, sterilized jars and store in the refrigerator or process in a hot water bath for long term storage.