This salad doesn´t really inspire me many things to tell you, so, instead of writing on and on, I´ll just go straight to the point: refreshing and light, perfect for balancing out when our main course is kind of heavy.
ESCAROLE SALAD WITH POMEGRANATE AND CUMIN
Recipe Type: Salad, starter
Author:
Ingredients
- 1 curly endive or escarole, washed and well drained.
- 1 pomegranate
- Ground cumin
- Garlic powder
- Extra virgin olive oil -about 1 and 1/2 TBS per person
- Marine salt
Instructions
- We place the endive in a serving dish and sprinkle with garlic, cumin and salt. Taste to season, but you should be able to detect the taste of the cumin and the garlic since that´s the twist in this salad.
- Cut the pomegranate in two, and with the help of a spoon, gently bang the skin so that the grains fall over the escarole. Season with olive oil just before serving.
Calories: 121 Fat: 11g Saturated fat: 2g Trans fat: 0 Carbohydrates: 5g Sugar: 2g Sodium: 1mg Fiber: 1g Protein: 0 Cholesterol: 0
Notes
81% fat, 18% carbs and 1% protein
3.2.2265