Karen Evenden
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A Taste of...Recipes

Bowtie Pasta With Peas

Green Salad with Candied Walnuts and Pomegranate Dressing

Miracle Spread

Salmon With Rosemary Port Sauce

Chicken in Lavender and Dried Plum Sauce

Quick and Yummy Crustless Cheesecake


Green Salad with Candied Walnuts and Pomegranate Dressing

In this salad, bright red and tangy pomegranate seeds, sweet and crunchy walnuts, smooth and distinctive blue cheese and crisp salad greens are tossed together to provide a wonderful combination of contrasting color, texture and flavor. Available from early fall through late January, pomegranates can be tedious to peel and separate; but the rewards are worth the effort. They are high in antioxidants and are a great source of potassium. Their bright color and tart flavor add interest to this and many other Mediterranean dishes.

Preheat the oven to 325 degrees. Line a cookie sheet with aluminum foil and lightly butter the foil. In a medium saucepan, bring 1 quart of water to boil. Add the walnuts, return to a boil and boil for 3 minutes. Drain immediately and return the walnuts to the saucepan. Stir in the powdered sugar and spread the coated nuts on the cookie sheet.
Bake for 15 minutes and then stir the walnuts. Return to oven and bake for an additional 10 minutes. Remove from oven and allow to cool. Remove the nuts from the foil and break the nuts apart if necessary.

Reserve 12 candied walnut halves. Toss the remaining walnuts together with the salad greens, blue cheese, pomegranate seeds and the dressing in a large salad bowl. Divide among 6 salad plates, top each plate with 2 of the reserved walnut halves and serve.


Candied Walnuts:
1 cup walnut halves
1/2 cup powdered sugar

1/ 4 cup pomegranate juice (fresh squeezed or bottled)
2 teaspoons lemon juice
2 teaspoons honey
1/ 3 cup olive oil
Salt and freshly ground pepper    to taste
Whisk all the ingredients    together.

3/ 4 pound mixed salad greens
1/ 3 cup crumbled blue cheese
1/ 2 cup pomegranate seed


Cook’s Notes:
• Pomegranate juice is available in many United States supermarkets. If you are unable to find the juice, press pomegranate seeds firmly through a strainer. About 1 cup of seeds will yield a quarter of a cup of juice.
• To seed pomegranates more efficiently, slice off the crown and cut the fruit vertically into sixths and place in a bowl of cold water. Working over a strainer, pop out the seeds by inverting the thick skin. Remove the white membrane and rinse.
• The method for making candied walnuts is not authentic Croatian but rather an easy version that I have favored for years.
• If you are making this salad when pomegranates are not available, a washed and thinly sliced crisp pear makes a good substitute.
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