All of the varieties I saw were based on pomegranate juice, but the varieties had names like Plum Sake and Blueberry Merlot. Very interesting!
I wasn't sure what I would do with it, but I knew I could find some way to work it into a recipe.
So I brought one home and gave it a taste. A little sweet, a little fruity. So many possibilities. It would make a nice glaze on chicken or pork, and it would be wonderful drizzled over fruit or added to sparkling water or lemonaid for a refreshing drink.
The other thing I picked up was a small bag of Meyer lemons. If you're not familiar with them, Meyer lemons are (allegedly) a cross between a standard lemon and either an orange or a tangerine. Whatever they are, they're pretty good. They're still a lemon, but a little less tart and with some extra flavor.
Meyer lemons have a pretty thin skin, and the ones I got were very, very juicy. A little lemon gave up a lot of juice.
I decided to combine the two into one dish. After mumbling a bit, I decided to make a salad dressing. And gee, I also had some of the bulk olive oil from the big, fancy bulk section.
Perfect. Salad dressing doesn't need much more than an acid like vineagar - or in this case, lemon juice - and oil
If the dressing is too tart, a little sugar or honey can cut the sweetness. Herbs are nice. But really, if the oil and the acid are flavorful, you don't need a lot more.
Salad dressing is all about a ratio, and if you know that ratio you can make as much or as little dressing as you like.
The standard ratio I use is 1 part acid to two parts oil. Some people use as much as 3 parts oil to the 2 parts of acid. I suggest you start with the lesser amount, and add more, to taste.
Meyer Lemon and Splash Salad
1 tablespoon Meyer lemon juice
2 tablespoons olive oil
1 teaspoon Pomegranate Splash
Pinch of salt
Combine all ingredients in a jar with a tight-fitting lid. Shake to combine and emulsify the dressing. Drizzle over your salad.
I made a very simple salad with Romaine lettuce, hearts of palm, and strips of roasted red peppers, but this dressing would work for any green salad you like.
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