Thursday, January 8, 2015

Pomelo salad


It's worth buying those soccer-sized, $5 Chinatown pomelos once in a while. Once you have bushwacked your way through the thick skin and endless pith the segments inside seem rather small and very pink grapefruit-like, and you wonder about all the fuss. But pomelos' strong point is their solid texture. They hold up really well to the rough treatment and emerge from their membranes beautifully intact.

Excellent salad material.

Here they were combined with quick-pickled beet slivers, toasted pecans, crisped shallots and some peppery arugula. A sharp dressing (ratio - 1/3 vinegar to 2/3 oil), is made even better with walnut oil (I've never seen pecan oil - why is that?).

Soon (big - ish) I'll be making this with winter cress.

3 comments:

  1. I don't think I've every had a pomelo. I'll have to look for them.

    ReplyDelete
  2. I saw pecan oil on a recent trip to New Orleans. I had not seen it before!

    ReplyDelete

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