Celery, Parsley, and Pomegranate Salad
Salads • Persian
Description
Celery, Parsley, and Pomegranate Salad
Ingredients
- Celery stalk 20 oz
- Parsley 5 oz
- Pomegranate Seeds 1 piece
- Lemon 1 piece
- Olive Oil 0 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
First, the celery needs to be peeled to remove the tough outer skin. Vegetable peelers work wonderfully for this, but be gentle. We are only concerned with removing the very top layer of the skin, no more than that; after peeling the stalks, they should be chopped into tiny pieces, and the parsley should be finely minced. Finally, dress everything with a mixture of olive oil and lemon juice.
Step 2
Remove the seeds from the pomegranate — the easiest and most effective way to do this is by submerging the halved pomegranate in ice-cold water. This way, you won't splatter yourself with the difficult-to-clean pomegranate juice, and the seeds will remain intact and taste fresher in the cold water. Add the seeds to the salad and grind some black pepper over it.
Step 3
This dish is delicious on its own, and it also makes a perfect side for cold roast beef or sausage. Originating from Sweden, it is as instructive as the writings of Miss Lindgren, yet it doesn’t require her talents to prepare.
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