Sweet and Sour Pomegranate Dressing

Sauce grenade amère

Preparation info
    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About


  • 2-3 ripe, red pomegranates
  • 120 ml olive oil
  • salt, pepper


To remove the seeds from the pomegranate, cut a slice off the top end with a sharp knife then cut through the skin, down the sides of the pomegranate, as if you were preparing to peel an orange.

Now take hold of the pomegranate with both hands and twist it so that it breaks in half. Pick out the pockets of jewel-like seeds, removing all the yellow inner skin.

Put the seeds into