Recent conversation:
“Why are you buying this pomegranate? What are you going to do with it?”
Me: “I’m planning to make this salad with it. You’ll see, it’s really good, I’ve made it before. You’ll like it.”
Next day:
“Why is this pomegranate still there? You need to use it up asap.”
Me: “Patience young grasshopper. (Okay I didn’t say that. Wish I’d thought of that at the time though). Don’t worry, I have a plan, we’re just eating something else today. I’ll make that salad soon.”
Next day:
“You need to use up this pomegranate.”
Me: “I eat to enjoy, not to finish up. You sound like __ uncle. Plus, I need prosciutto. Don’t worry!”
“Why don’t you use the ham we have?”
Me: “Because it’s cooked! It won’t work. At least not in this recipe.”
“You need to make a plan of what you plan to cook every day and buy the groceries accordingly.”
Me: “I don’t function that way, I like to improvise – but feel free to plan accordingly and take over the cooking of the meals for the next few days.”
That was the end of that conversation – at least for the next day. But conversation(s) aside, this was what I had in mind: this lovely fennel, prosciutto and pomegranate salad. OMG it’s so good. If you’re even remotely intrigued by this salad, run, don’t walk to your grocery store and get your ingredients. Btw, really good, really thinly sliced prosciutto makes a world of a difference – I know, because my prosciutto this time around was just so much better. Oh, and I omitted the spring onions because I didn’t have them, but I definitely wouldn’t stint on the mint (oooh, a rhyme!). It helps bring all the flavors together. I love it, and will be making it again asap. I just need to by a pomegranate first.
that is a really yummy salad