Fresh Thyme, Parsley and Onions in Pomegranate Molasses dressing
Adapted from Musa Dagdeviren, as presented at the 2008 World of Flavors Conference.
A pungent, aromatic salad/condiment, which is an ideal accompaniment to grilled fish, meat and poultry. I love it also with steamed potatoes and cauliflower.
Serves 6-8
3½ ounces fresh wild thyme or savory sprigs, finely chopped
1 medium onion, finely chopped
4 scallions, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 fresh red pepper (like peperoncini) finely chopped 1 ea.
4 tablespoons Extra virgin olive
3 tablespoons pomegranate molasses
1 pinch Salt
Ground Chile pepper, to taste
Mix the finely chopped thyme, onion, scallions, parsley, and red pepper.
In a bowl, whisk the olive oil, salt, chile pepper, and pomegranate molasses. Pour over the thyme mixture and serve.
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