Pomegranate Vinaigrettecrunchy Vegetable Salad Clinton Kelly Recipes

POMEGRANATE HOLIDAY PUNCH

Steps:

• For the ice mold:
• Add the pomegranate seeds, pomegranate juice and water to a silicone Bundt pan. Freeze until solid, 3 to 4 hours or overnight. When ready to serve, run the ring mold under a little hot water, remove from the pan and place in a large punch bowl.
• For the pomegranate lime punch:
• Add the pomegranate juice, vodka, orange-flavored liqueur and lime juice to a large punch bowl and stir to combine. Add the ring mold and top with the Champagne just before serving. Garnish with the rose petals.

ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE

Steps:

• Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
• Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
• Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

ROOT VEGETABLE AND POMEGRANATE SALAD

Steps:

• Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.
• Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.
• Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand; strike the pomegranate releasing the seeds and juice onto the salad. Serve immediately.

CRUNCHY POMEGRANATE SALAD

Steps:

• In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in pomegranate seeds and apples. Sprinkle with pecans. Serve immediately.

POMEGRANATE VINAIGRETTE/CRUNCHY VEGETABLE SALAD - CLINTON KELLY

Steps:

• CRUNCHY VEGETABLE SALAD:
• 3 large carrots (peeled, thinly sliced into strips)
• 1 large red bell pepper (seeded, sliced into thin strips)
• 1 large yellow bell pepper (seeded, sliced into thin strips)
• 1/2 napa cabbage (cored, thinly sliced)
• 4 radishes (stemmed, thinly shaved)
• 4 scallions scallions (root end removed, white and light green parts only, thinly sliced on a bias)
• 1/4 cup parsley (finely chopped)
• Kosher salt and freshly ground black pepper (to taste)