Salad Of Pomegranates, Haricots Verts, Jicama And Walnuts

* Exported from MasterCook *

Salad Of Pomegranates, Haricots Verts, Jicama And Walnuts

Recipe By : Gourmet December 1997
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Salads & Salad Dressings To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pomegranates
1 1/2 pounds jícama
3/4 pound haricot verts -- thin french green
-- beans
1/4 cup walnuts
1 tablespoon chopped fresh flat-leafed parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice

With a manual citrus juicer squeeze enough juice from pomegranate half, pressin
g sides against center of juicer and pressing on any whole seeds in juicer with
thumbs, to measure 1/4 cup. Peel and cut jícama into 1/4-inch-thick
slices. O
n a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick s
ticks. In a bowl toss jícama with pomegranate juice. Chill mixture,
covered, t
ossing occasionally, 30 minutes to allow jícama to absorb some of juice.

Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan
of boiling salted water blanch 3 minutes, or until crisp-tender. Transfer bea
ns with a slotted spoon to ice water to stop cooking and drain in a colander.
Cut remaining pomegranate in half and with hands gently break in two. Bend bac
k rinds and dislodge seeds from membranes. Coarsely chop walnuts.

To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon
juice, and s
alt and pepper to taste and toss to combine.

Serve salad sprinkled with walnuts.

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