Photo of Last Night's Salad
The original recipe is from Jamie Oliver, here. Since pomegranates are badly out of season I subbed champagne grapes, which have a similar size and color, but not enough toothiness or taste punch to really stand up to the celeriac... I'll have to try making this again in the fall.
Is it possible to freeze or can or otherwise preserve pomegranate seeds, I wonder? It would be nice to have some in reserve for other times of the year, especially since this is such a light, hot-weather kind of dish.
ETA: I stumbled into a deal at the market yesterday on chilean sea bass steaks. What would you suggest I do with them? I'm not afraid to grill fish, but I've mostly only had sea bass out at restaurants.