Have you ever read a book where you know you would be best friends with the main character in real life? That happened to me when I read JOURNEY TO THE CENTER OF THE EARTH by Jules Verne. The book is narrated by a young man named Axel, the nephew and research assistant of Professor Lidenbrock, a German geology professor. We find out Axel’s attitude toward food at the beginning of the book, and it endeared him to me immediately.
The first scene begins at dinner time, when the professor rushes in with a runic Icelandic manuscript and skips dinner to start translating it. Axel and the housekeeper are shocked, since the professor never misses meals (Axel eats his uncle’s plate of food as well as his own, since it’s so delicious). After this, Lindenbrock gets so excited about the manuscript that he insists neither one of them will sleep or eat until they translate it. Axel silently rejoices that he ate two dinners.
While the professor is out of the room, Axel accurately translates part of the manuscript, realizing it gives instructions for how to journey to the center of the Earth (roll credits!). Certain the trip would be fatal–and equally certain his uncle would want them both to go anyway–he doesn’t tell the professor he figured out what the manuscript says. Stealing his nerves, he resolves to miss breakfast AND lunch in the name of avoiding a crazy subterranean expedition (spoiler: the professor figures it out anyway 😆).
I laughed SO HARD when I read the first scene, and from that moment on, Axel was my new best friend. That’s when I decided to make a menu for JOURNEY TO THE CENTER OF THE EARTH!
Today’s recipe is inspired by the part of the book when the characters are on a Mediterranean island surrounded by fruit trees, including grapes and pomegranates. Drawing inspiration from the region, I decided to make a roasted grape salad, sticking primarily to Mediterranean ingredients. Starting with a spinach base, I added crumbled feta and toasted almonds, topping it all off with fresh pomegranate arils and homemade pomegranate vinaigrette. For the finishing touch, I added some balsamic roasted grapes I made using a recipe by Beautiful Eats & Things.
This Mediterranean roasted grape salad is easy, healthy, and super refreshing. The perfect pick-me-up after a journey to the center of the Earth . . . or a long night of translating an Icelandic manuscript! 😉
A
Mediterranean Roasted Grape Salad
“But now we were coming into that delightful greenery . . . covered with olive trees, pomegranate trees, and delicious vines, all of which seemed to belong to anybody who pleased to claim them . . . Oh, the inexpressible pleasure of pressing those cool, sweet fruits to our lips, and eating grapes by mouthfuls off the rich, full bunches!”
— Journey to the Center of the Earth
INGREDIENTS:
- FOR THE ROASTED GRAPES
- 3 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1/4 tsp salt
- pinch of pepper
- 2 cups red grapes
- FOR THE DRESSING
- 2 Tbsp pomegranate juice
- 1 Tbsp olive oil
- 2 tsp fresh lime juice
- 1 tsp honey
- 1/2 tsp lime zest
- 1/2 tsp red wine vinegar
- 1/8 tsp salt
- 1/8 tsp pepper
- FOR THE SALAD
- 4 cups baby spinach
- 1/2 cup crumbled feta
- 1/4 cup sliced almonds, toasted
- 1/4 cup pomegranate arils
Makes 4 side salads
INSTRUCTIONS:
- FOR THE ROASTED GRAPES. Preheat oven to 400°F. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper until combined. Add grapes to a medium bowl and pour vinegar mix on top, stirring until well combined. Spread out the grapes evenly on a baking sheet and roast for 30 minutes or until grapes are soft and slightly wilted. Allow to cool on the pan.
- FOR THE DRESSING. Combine all ingredients in a small sealable container and shake vigorously for 30-60 seconds until emulsified.
- FOR THE SALAD. Evenly divide the spinach, feta, almonds, and pomegranate arils between 4 plates. Add the roasted grapes on top. Drizzle with dressing.
- Serve to celebrate your journey to the center of the Earth!
This sounds absolutely delicious!
Thanks so much!