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4 to 6
as a relish/saladEasy
By Jeffrey Alford and Naomi Duguid
Published 1998
In autumn, throughout Central Asia, markets are aglow with beautiful bright stacks of red and yellow pomegranates. And nearby there will usually be piles of onions, the mild sweet yellow onions for which the region is famous. One of the simplest ways in which these two harvests are paired is in this refreshing salad.
The onions are thinly sliced and salted to remove any strong onion tang, then rinsed off after a few minutes. (The juice given off by the salted onions is a favorite in
