puntarella with pomegranate vinaigrette

December 24, 2013 • Nancy Wolfson-Moche

The puntarella left over from Sunday’s post still looked fresh. I added a few raspberries and a pomegranate vinaigrette; the result was a crunchy, delicious salad for breakfast. IMG_0170 serves 2 INgredients 5-6 puntarella leaves 6 raspberries 1 teaspoon pomegranate concentrate 1 teaspoon apple cider vinegar 2 Tablespoons EVOO (Extra Virgin Olive Oil) large pinch sea salt Process  Wash the puntarella and raspberries separately. Cut the puntarella into inch-wide pieces. IMG_0152 Place in individual bowls. IMG_0155 Add half the sea salt directly onto the greens in the bowls. Scatter the raspberries on top. IMG_0156 Make the vinaigrette: IMG_0178 pour the pomegranate concentrate (aka “syrup”) into a bowl. Whisk in the cider vinegar. IMG_0150 Whisk in the olive oil and the other half of the sea salt, whisking continuously. Drizzle the dressing onto the salads, IMG_0157 mix and serve. ©Nancy Wolfson-Moche 2013

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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).