King Tut Salad

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"AGO (Art Gallery of Ontario) executive chef Anne Yarymowich created this salad to showcase some key flavours of the Middle East. She'll serve a composed version of it in Frank restaurant (with oranges cut into 1/4-inch rounds and each ingredient added separately). The presentation below is easier to serve at home. Pomegranate cutting instructions: Use a paring knife to cut off the top about 1/2-inch below the crown. Inside you'll see four to six sections. Score the red skin at each section. Separate the pomegranate at each score. Over a bowl of water, loosen the arils (flesh-covered seeds) by hand and drop them into the bowl. They will sink. Use a spoon to scoop out pieces of white membrane that float to the top. Strain. (You will have to pick out remaining white bits by hand.)”"

Original is 4 servings


  • Serving Size: 1 (384.1 g)
  • Calories 879.2
  • Total Fat - 68.8 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 6.4 mg
  • Sodium - 751.2 mg
  • Total Carbohydrate - 67.4 g
  • Dietary Fiber - 12.1 g
  • Sugars - 50.8 g
  • Protein - 9.9 g
  • Calcium - 192 mg
  • Iron - 2.3 mg
  • Vitamin C - 112.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Toast nuts in 350F oven, about 5 to 10 minutes.

Step 2

For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.

Step 3

For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.

Step 4

Whisk in oil until emulsified. (Makes about 1-1/2 cups.).

Step 5

To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.


No special items needed.

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