The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

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New Recipe: Pomegranate Dressing


Have you been looking for a way to use that pomegranate sitting on your kitchen counter? The Chef in the Hat gives you a great and easy way to use this beautiful fruit for a light and refreshing salad dressing.

Bonus Tip: How to juice a pomegranate

  • 1/2 Cup of fresh Squeezed Pomegranate juice
  • 1 Tablespoon of Dijon Mustard
  • ½ Cup of Sunflower oil
  • 2 Tablespoons of Argan Oil (or walnut oil)
  • Salt and pepper to taste

In a medium size bowl, pour in the pomegranate juice, add the mustard and whisk thoroughly. Slowly drop in the Sunflower and Argan oils while whisking the whole time. Season to taste and set aside. Can keep refrigerated for up to a week.


How to juice a pomegranate:

Place the pomegranate on its side and roll it gently back and forth while applying pressure with the palm of your hand. Once you have reached a tender skin feel, place the pomegranate over a large bowl with a fine mesh strainer in it. Take a small knife and cut around the top tail of the pomegranate, remove that cut piece and gently turn the pomegranate so all the juice and seeds come out into the strainer. With a soup spoon gently press on all the seeds to extract the remainder of the juice. Keep refrigerated for up to a week.