GREEN OLIVE, WALNUT & POMEGRANATE SALAD

GREEN OLIVE, WALNUT & POMEGRANATE SALAD image

Categories Nut

Yield 4

Number Of Ingredients 13

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3/4 cup walnuts
1/2 cup pitted green olives, coarsely chopped (I added more)
1/4 cup unsalted shelled pistachios, coarsely chopped
1/2 cup pomegranate seeds (I added more like a cup)
2 small shallots, peeled and finely diced
1 red Serrano chile, seeded and finely diced (I used green)
1 tablespoon shredded flat-leaf parsley (or more)
1 tablespoon extra virgin olive oil
1 tablespoon walnut oil (optional - use extra virgin olive oil if you don't have walnut)
splash of pomegranate molasses (optional)
juice of 1/2 lemon
sea salt
freshly ground black pepper

Steps:

1. Preheat oven to 350⁰F. Scatter the walnuts onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown. Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin or dust. 2. Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary - add more lemon, olive oil, pepper, salt (just be careful because the olives are salty), etc.