Insalata con Melagrana - Mixed Salad with Pomegranate

Ah, the beauty of misreading recipes! I chose this recipe for two reasons. The first is that I recently received two pomegranates from my friend Aram. (He also brought me a big bag of fresh olives to cure myself. So exciting!!!)

The second is that our box surprisingly had three cobs of corn in it, this week. The very last of the season!

This recipe seemed perfect. Perfect, that is, until I actually paid attention to the ingredients. The recipe didn't actually call for corn, but for corn salad. To be honest, I had no idea such a thing even existed, but since it's compared to mâche, I'm sure it's quite tasty. I'll have to try it next time.

On with this recipe... (What? Did you think wrong ingredients would stop me from making it? Come on now. You should know better by now.)I realize that corn isn't native to Italy, but I've had so many salads in Italy that had corn in them, and there are other SS recipes that call for corn. It seemed quite reasonable really.

The salad was delicious: I mixed some arugula, some spinach and some other lettuce we got in our box with the pomegranates and the corn (lightly boiled and sliced off the cob). The recipe called for carrots, which I thought we still had from our box, but apparently we were all out, so the salad was carrotless. The dressing was simple and delicious: 1/2 cup of olive oil, the juice of half an orange, two tablespoons of balsamic vinegar and some salt and pepper. The flavours were fantastic - the pomegranates and corn were delightful bursts of sweetness and complemented the greens nicely. I used the leftover dressing for a mixed green salad the next day and it was still quite tasty.

And now that I know what corn salad is, I'll try to track some down for the bresaola salad.

Tasty Factor: A Ease of Preparation: A Modifications: Yes. I substituted corn for corn salad and omitted the carrots.