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Epicurious
Gourmet

Salad of Pomegranates, Haricots Verts, Jícama and Walnuts

3.1

(2)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 6

Ingredients

1 1/2 pomegranates
a 1 1/2-pound piece jícama
3/4 pound haricot verts (thin French green beans)
1/4 cup walnuts
1 tablespoon chopped fresh flat-leafed parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice

Preparation

  1. Step 1

    With a manual citrus juicer squeeze enough juice from pomegranate half, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1/4 cup. Peel and cut jícama into 1/4-inch-thick slices. On a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick sticks. In a bowl toss jícama with pomegranate juice. Chill mixture, covered, tossing occasionally, 30 minutes to allow jícama to absorb some of juice.

    Step 2

    Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of boiling salted water blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. Cut remaining pomegranate in half and with hands gently break in two. Bend back rinds and dislodge seeds from membranes. Coarsely chop walnuts.

    Step 3

    To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and salt and pepper to taste and toss to combine.

  2. Step 4

    Serve salad sprinkled with walnuts.

TagsSaladPomegranateFruitJicamaRoot VegetableVegetableGreen BeanBean and LegumeWalnutNutSideDinnerDairy FreeGluten FreeVeganVegetarianGourmet
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