*  Exported from  MasterCook  *
 
         Salad Of Pomegranates, Haricots Verts, Jicama And Walnuts
 
 Recipe By     : Gourmet December 1997
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Salads & Salad Dressings         To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2                pomegranates
    1 1/2  pounds        jícama
      3/4  pound         haricot verts -- thin french green
                         -- beans
      1/4  cup           walnuts
    1      tablespoon    chopped fresh flat-leafed parsley leaves
    1      tablespoon    extra-virgin olive oil
    1      tablespoon    fresh lemon juice
 
 With a manual citrus juicer squeeze enough juice from pomegranate half, pressin
 g sides against center of juicer and pressing on any whole seeds in juicer with
   thumbs, to measure 1/4 cup.  Peel and cut jícama into 1/4-inch-thick slices.	O
 n a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick s
 ticks.	In a bowl toss jícama with pomegranate juice.  Chill mixture, covered, t
 ossing occasionally, 30 minutes to allow jícama to absorb some of juice.
 
 Have ready a bowl of ice and cold water.  Trim haricots verts and in a saucepan
  of boiling salted water blanch 3 minutes, or until crisp-tender.  Transfer bea
 ns with a slotted spoon to ice water to stop cooking and drain in a colander.  
 Cut remaining pomegranate in half and with hands gently break in two.  Bend bac
 k rinds and dislodge seeds from membranes.  Coarsely chop walnuts.
 
 To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and s
 alt and pepper to taste and toss to combine.
 
 Serve salad sprinkled with walnuts.
 
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