Citrus salad with pomegranate

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Avatar for vano2013
3 years ago

How to cook

Step 1

Cut off the top of the pomegranate - its structure will be exposed, it will be seen where the vertical dividing walls pass. Cut the pomegranate skin along these points (lengthwise). Dip the pomegranate in a bowl of water and carefully peel the pomegranate seeds, partitions and films. Dry.

Step 2

Wash citrus fruits with a brush, pat dry. Finely grate the zest from the Uzbek lemon, half a grapefruit and 2 oranges.

Step 3

Peel off all citrus fruits to reveal the flesh. Cut the fillets into wedges between the films. Save the juice that comes out. Cut large fillets into easy-to-eat slices.

Step 4

Grate the ginger on a fine grater, squeeze the juice through a strainer (no cake needed). Combine the zest, citrus juice, ginger juice and narsharab. Season with salt and pepper.

Step 5

Combine citrus fillets, mint leaves and pomegranate. Top with the dressing, add more pepper, and serve with baked vegetables, grilled / baked cheese or meat.

Ingredients - 4 servings:

Grenades - 1 PC.

Uzbek lemons - 1 PC.

Grapefruit pink - 2 pcs.

Oranges - 4 things.

Ginger (root) - 3 cm

Narsharab sauce - 1 tbsp. l.

Fresh mint - 1 handful

Salt - taste

Freshly ground black pepper - taste

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