When I was first dating my partner we'd go to all the lovely bars and restaurants that San Francisco had to offer. He wanted to taste all the things and he shared plates so I wouldn't have order envy. I though I'd landed a real foodie! The first time I looked in his refrigerator, I was stunned. It was this bare and pathetic picture of what I imagined every bachelor tolerated, not the picture of a food lover's space. What he did have in there was a tub of muhammara. I'd never tasted it before, but I fell in love with the sour, smoky, and rich flavors of the spiced red pepper dip. He was back in my good graces.
I've made muhammara several times over the years but it's only recently that I've started to use the combination of peppers and pomegranate molasses as a dressing. Pomegranate molasses, pomegranate juice that has been reduced to a thick and sticky syrup, is a terrific ingredient to have around. It is sweet and tart and stands on it's own as a glaze for chicken or beef. When whirled up with roasted red peppers, walnuts, and some other basics it turns into a stellar addition to the hefty dinner salads I like for summer dining. I usually combine a grain (farro, bulgur, or pearl cous cous) with some veggies and cheese and this dressing brings it all together.
This dressing comes together in a few minutes with the help of a food processor. Give it a go and see what kind of tasty salad you can put together!
Pomegranate and Red Pepper Dressing
Ingredients
- 2 tablespoon pomegranate molasses
- ¼ cup olive oil
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 jarred roasted red pepper
- ½ cup walnut halves and pieces, toasted
- black pepper, to taste
Instructions
- Combine all ingredients in a food processor. Blend until smooth. Taste and add salt and pepper if needed.
Notes
[…] trying to show you different recipes for the same flavors. A while back I posted a recipe for a red pepper and pomegranate dressing that I love and use often when I want to make a salad really sing. Today, I’ll tell you how […]