Pomegranate Wedge Salad
SERVES: 4 | PREP TIME: 20 minutes | COOK TIME: 10 minutes
Ingredients
Pomegranate Blue Cheese Dressing
2 ounces crumbled blue cheese
2 tablespoons heavy cream
1 tablespoon mayonnaise
1 tablespoon
sour cream
¼ teaspoon garlic powder
Pinch of salt
2 ounces pomegranate juice
Wedge Salad
1 tablespoon extra
virgin olive oil
¾ cup panko breadcrumbs
¼ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon salt
3 ounces prosciutto, chopped
1 head iceberg lettuce
½ cup sliced, toasted almonds
½ cup pomegranate arils
Crumbled blue cheese for serving
This twist on a classic steakhouse favorite adds a touch of fruity acidity from pomegranates. Arils provide a sweet bite that pairs with the crunch of the iceberg lettuce in the salad while pomegranate juice balances the pungent savory flavor of the blue cheese in this creamy dressing that goes on top.
Instructions
To make the dressing, add the blue cheese, heavy cream, mayonnaise, sour cream, garlic powder, and salt to a small food processor or personal sized blender. Pulse 3 to 4 times to blend the ingredients. Add 1 ounce of pomegranate juice and pulse, until the cheese is chopped into small pieces. Add the remaining pomegranate juice based on your desired consistency of dressing. Continue to pulse until a smooth, pourable pink dressing forms.
To make the salad, add the olive oil to a small skillet over medium-high heat. Stir in the breadcrumbs, basil, garlic powder, and salt. Cook until the crumbs are lightly toasted and golden brown, 3 to 5 minutes. Remove the breadcrumbs from the heat and transfer to a small bowl to cool.
Return the skillet to medium-high heat. Add the prosciutto and cook until browned with crisp edges, about 5 minutes. Set aside to cool.
Quarter the head of iceberg lettuce and remove the hard stem portion on the end. Place each wedge, cut-side up on a serving plate. Drizzle each with some of the dressing.
Sprinkle the wedges with an equal amount of breadcrumbs and prosciutto. Divide the remaining dressing over each wedge and add the almonds, pomegranate arils, and blue cheese crumbles. Serve right away.