*  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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