This salad will excite any discriminating taste bud. It is vegan and gluten free. It can be used as spread, as salad or as side dish.
2 cups coarsely chopped walnuts
1/2 medium red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 jalapeno pepper, chopped
1/2 cup finely chopped fresh fennel, optional
1/2 cup chopped fresh cilantro
1/2 teaspoon crushed red pepper
1 cup pomegranate juice
1 clove garlic, pierced with fork
1/4 cup walnut oil
1/4 cup lemon juice
zest of one lemon
3 tablespoons pomegranate molasses
salt to taste
-Place the pomegranate juice, the clove of garlic, the crushed red pepper in a class bowl. Add the walnuts and allow them to marinate for 30 minutes.
-Drain the walnuts, place in a salad bowl and discard the pomegranate juice and the garlic.
-Add the onion, the chopped peppers and the fennel. Toss the walnuts with the vegetables gently.
-In a separate bowl, whisk walnut oil with the lemon juice, the pomegranate molasses, the lemon zest and the salt. Pour this dressing over the walnut mixture and toss until well coated.
-Sprinkle the cilantro over the walnuts mixture and serve.