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Kale and Pomegranate Salad with Grilled Lamb

Kale and Pomegranate Salad with Grilled Lamb


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A delicious salad featuring grilled lamb, kale, and pomegranate

Looking for a new take on lamb? Try this salad with kale, walnuts, pomegranates, and gorgonzola.

This recipe is provided by the American Lamb Board.

Ingredients

For the salad:

  • 2 Teaspoons Dijon-style mustard
  • 2 Tablespoons pomegranate balsamic vinegar
  • 1/4 Cup olive oil
  • 5 Cups baby kale
  • 1 bulb fennel, thinly sliced
  • 1/2 Cup pomegranate seeds or sliced red grapes
  • 1/4 crumbled Gorgonzola cheese
  • 1/4 Cup walnut halves, toasted
  • Salt and pepper, to taste

For the marinade:

  • 1 1/2 Cup pomegranate juice
  • 3 Tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 Tablespoon ground ginger
  • 1 Tablespoon cinnamon
  • 2 Teaspoons cumin
  • 1 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 American lamb leg, deboned, butterflied, trimmed of visible fat

Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Recipe Summary

  • 6 cups water
  • ½ cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons finely chopped shallots
  • ½ teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low cover and simmer 22 minutes or until slightly chewy. Drain rinse with cold water. Drain.

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture toss to coat. Top salad with strawberries and cheese.


Watch the video: EUKOLA 72 Σαλάτα με λάχανο και σουσάμι (June 2022).


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