Mixed Greens with Roquefort Cheese, Pomegranate, and Rosemary-Lime Dressing
Glamour editors like to eat, but we also like to cook. After bonding at the office, in fact, two former staffers started a cooking club with four other women and wrote two cookbooks. This upscale salad recipe, which ran in the magazine in 2003, appears in one of them, The Cooking Club Party Cookbook. The mix is as pretty to look at as it is delicious to eat. It features regal ingredients (pomegranate seeds, rosemary, Roquefort), so even if you’re not a true super-rich lady who lunches, you’ll feel like one. Serve with a broiled baguette, and strawberry lemonade or white sangría.
Serves 4
INGREDIENTS
FOR SALAD:
- 6 cups mixed salad greens
- ¾ cup pomegranate seeds (from about 1 medium pomegranate)
- 1 Bosc pear, sliced lengthwise into ½-inch wedges and cored
- ½ cup crumbled Roquefort or other blue cheese
- ¼ cup chopped walnuts
FOR DRESSING:
- 3 tablespoons balsamic vinegar
- Juice of 1 lime (about 2 to 3 tablespoons)
- 1 teaspoon sugar
- 2 teaspoons minced fresh rosemary, or 1 teaspoon dried
- ½ cup extra-virgin olive oil
- Salt and freshly ground pepper
INSTRUCTIONS
- Make the salad: In a large bowl, combine all the salad ingredients.
- Make the dressing: In a small bowl, whisk together the vinegar, lime juice, sugar, and rosemary. Slowly whisk in the olive oil until well mixed. Add salt and pepper to taste.
- Drizzle the dressing over the salad and serve. (You may have some dressing left over.) Glamour girl tip: You can buy pomegranate seeds in many stores, but harvesting the seeds from the actual fruit is easier than it looks. Cut the fruit into quarters, submerge under water in a bowl, and pick them out, then drain. No muss, no fuss!
