Pomegranate and Brussels Sprout Salad

This salad has such a mild, unique flavor. The tart pomegranate bits add some unexpected zing to the clean taste of the shaved Brussels sprouts. It is very light on the belly and works wonders in cleansing your palate prior to dinner. 

Steam the Brussels sprouts 3 to 5 minutes, or until soft. Place in a colander and rinse with cold water to stop the cooking. Cut them into quarters. In a large bowl, toss together the Brussels sprouts, radicchio, romaine, pomegranate, oranges, tofu, and hazelnuts.

In a medium bowl, whisk together the balsamic vinegar, soy sauce, mirin, oil, garlic, and rosemary, for the dressing. Heat a small frying pan over medium heat and pour in the dressing, cooking until the mixture starts to bubble. Add to the salad and toss. Season with pepper, to taste.

The Skinny: De-Seeding a Pomegranate

Cutting into a pomegranate is messy business. The first time I took a shot at de-seeding one, my kitchen looked like a crime scene. Follow these steps to avoid a cooking massacre.

[Step One] Cut the crown off the pomegranate.

[Step Two] Slice the rind in four places but avoid cutting all the way through.

[Step Three] Soak the pomegranate in cold water upside-down for approximately 7 minutes.

[Step Four] Break apart the rind of the pomegranate and remove the seeds from the membrane. The seeds should sink to the bottom of the bowl.

[Step Five] Using a sieve, remove the rind and membranes from the bowl.

[Step Six] Drain the seeds. Pat dry with a paper towel.

Reprinted from Skinny Bitch: The Ultimate Everyday Cookbook by Kim Barnouin.