I use this technique all the time. Just buzz through some ingredients with a cleaver and season them with olive oil, lemon juice, maybe a little vinegar. It’s rustic and incredibly tasty and looks great on a plate. This relish recipe of pomegranate, walnuts, and parsley is a standout with seared sea scallops.–Tyler Florence
LC Oh, the Places You’ll Go Note
We won’t deny it. This vibrantly colored sauce, relish, side–whatever you want to call it– is a veritable jumble of pleasing tastes and textures and is marvelous spooned atop sea scallops. But let’s not stop there. Dollop it over white fish. Dark meat chicken. Turkey cutlets. Couscous. Quinoa. Rice. Oh, the places you’ll go…er, it’ll go, whether weeknight or weekend, quick fix or dinner party. And oh, the accolades you’ll get.
Pomegranate Walnut Relish
- 1/2 cup whole pomegranate seeds (from 1 small pomegranate)
- 1/4 cup walnut pieces toasted
- 1/4 cup celery leaves chopped (optional)
- 1 tablespoon chopped flat-leaf parsley leaves
- Grated zest of 1 small orange preferably organic
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice or pomegranate juice
- Kosher salt and freshly ground black pepper
- Toss the pomegranate seeds, walnut pieces, celery leaves, parsley, orange zest, olive oil and lemon juice in a large bowl. Taste and season with salt and pepper accordingly. Use immediately.
Recipe Testers’ Reviews
This salsa is delicious. Crunchy, fresh, and bright tasting, and amazingly fast and easy to make. (I used the pomegranate seeds from a container, so that makes this super fast to make.) I did rely on everyday olive oil, and I think this would be even better with a good olive oil. I made it with the celery leaves and the lemon juice. I think the lemon juice gives it the bright taste. Next time I make this, I may try different nuts – pecans, pine nuts, pistachios…really, I think any kind would work. Oh, and this so pretty. Beautiful red and green. I put it on couscous, but I’ll be making this again soon and putting it on some nice white fish. I think it’ll be amazing.
With pomegranates just now coming into season, this will be useful as a nearly instant side or sauce to perk up dinner at the last minute, all the way through to the holiday season! The red of the pomegranate seeds is striking and this couldn’t be any easier to assemble! If you purchase a container of pomegranate seeds, the slowest part is already done, and then it’s just a matter of juicing the lemon, chopping the walnuts and parsley, zesting the orange, and stirring it all together. Five to ten minutes, maximum. I salted and peppered to taste fairly generously after I stirred the rest of the ingredients together. If you seeded a pomegranate, you might get a tablespoon of pomegranate juice to use in place of the fresh lemon juice as a side benefit; because I purchased the pomegranate seeds, I went with the lemon juice in the original directions. I didn’t have celery on hand, so I went without, though certainly the fresh green color and flavor of celery would provide a further enhancement.
I used this as a perfect accompaniment for mujedrah, or Middle Eastern rice with brown lentils and frizzled caramelized onions, and had a lovely light dinner. Alternately, this would work beautifully as a lunch entrée. This sauce or salsa is fresh and full of a surprising medley of flavors, textures, and colors, from the bright red of the pomegranate seeds to the nutty richness of the walnuts to the deep green of the parsley and the zing of the orange zest. It would also be nice to add the Compote of Artichoke, Orange, Coriander, and Mint for a festive trio of Middle Eastern themed dishes full of lively flavors and comprising a plateful of beautiful colors. It couldn’t be easier, or more delicious!
The idea to serve this alongside couscous seems thematically appropriate as well, though any cooked grain would benefit from these peppy flavors – rice (brown or white), millet, or even a small pasta such as orzo come immediately to mind. And, yes, use immediately: the freshness dissipates quickly and the whole becomes watery as it sits. I’d recommend a double batch. Using it as a side, three of us made short work of it at dinner, and likely would have eaten more had there been more in the bowl!
Originally published September 20, 2011