This dressing combines the sweet-tart depth of pomegranate molasses with the mellow flavor of olive oil. A Turkish favorite with kisir and roasted-vegetable salads, it is quick to make and easy to serve at everyday meals.
Measure the pomegranate molasses and olive oil separately. Since the tartness of pomegranate molasses varies by brand, start with less and add more to taste.
Combine the olive oil, pomegranate molasses, and crushed garlic in a bowl. Whisk until smooth.
Add the red pepper flakes and salt and stir. Let the dressing rest for a few minutes before serving so the flavors can meld.
Allergen information: This dressing, in its basic form, does not contain common allergens; people sensitive to garlic should take care. Important: Pomegranate molasses can vary widely in tartness by brand, so adjust the amount to taste. Note: If made ahead, keep the dressing refrigerated; it will stay fresh for no more than 2–3 days.
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