Delicately bitter escarole joins with sweet collard greens to create a mineral-rich salad. Topped with antioxidant-rich pomegranates and you have the perfect anti-aging, bone supporting salad you can imagine.
Makes 4-5 servings
3/4 cup pomegranate juice
1 tablespoon grated tangerine zest
2 tablespoons brown rice syrup
3/4 cup extra virgin olive oil
2-3 tablespoons balsamic vinegar
2/3 teaspoon sea salt
generous pinch ground cinnamon
1 head escarole, rinsed very well, hand-shredded
3-4 collard leaves, rinsed well, stems trimmed, blanched, shredded
3-4 Belgian endive, halved lengthwise, sliced into thin slivers
2 pomegranates, seeds removed, reserved
½ cup pecan pieces, lightly toasted, coarsely chopped
Place pomegranate juice and tangerine zest and brown rice syrup in a small saucepan over medium heat. Cook until reduced to 1/4 cup, about 5 minutes. Transfer to a mixing bowl. Whisk in oil, vinegar, salt and cinnamon. Set aside until completely cooled.
Place greens in a mixing bowl and add dressing. Spoon dressing over greens and toss to coat. Transfer salad to a platter and sprinkle with pomegranate seeds and pecan pieces.
Cook’s Tip: Pomegranates are in season in the fall and winter, but you can often find frozen pomegranate seeds year-round. If you can’t find them, substitute berries or grapes.