In the fall, after work, my father would come home with pomegranates in a brown paper bag. Two or three rolled out of the bag onto our kitchen table. Grabbing one, I broke open the leathery skin; and popped the beautiful red rubies out of the shell; landing all over the table. As we ate these ruby red seeds, I asked him what they were. “Chinese apples” he said. Years later, I learned another word for Chinese apple was Pomegranate. Those lovely ruby seeds will always remind me of him.
Pomegranate Dressing
Yeild: ½ - ¾ cup
4 Tablespoons pomegranate juice (or make juice from the ruby seeds of ½ pomegranate, whizzed in a blender, then sieved)*
4 Tablespoons extra-virgin olive oil
2 Tablespoons apple cider vinegar**
Ruby seeds from ½ pomegranate
½ Teaspoon sugar (optional)
Whisk all ingredients together in a bowl, or pour into a jam jar and shake well.
Use to dress green salad, couscous, or rice.
