MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes • COOK TIME: Not applicable
A little song, a little dance . . . this is sweet-and-sour doing a delightful tango on the taste buds, with the intense tartness of the pomegranate molasses magnificently mollified by the orange’s mellow sweetness. This vinaigrette partners delightfully with just about any salad that happens to sashay its way.
1 tablespoon freshly squeezed orange juice
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon pomegranate molasses
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Put the orange juice, lemon zest, lemon juice, pomegranate molasses, salt, and pepper in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue
whisking until smooth. Transfer to a small container with a fitted lid and shake well.
COOK’S NOTE: You can substitute balsamic vinegar if you don’t have pomegranate molasses.
STORAGE: Store in an airtight container in the refrigerator for up to 5 days.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
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