The central rib is tough and unpleasant to eat. Remove it by simply holding both sides of the leaf, with the stalk in the middle, and quickly pulling upwards.
Cut the pomegranate in half (not through the stem) and gently squeeze each half to loosen the seeds. Then, hold each half over a bowl and hit with a spoon to knock the arils out into the bowl.
A slow drizzle and a fast whisk will ensure that the oil binds with other ingredients. You're looking for a silky mixture, without visual orbs of oil. Another method that ensures the same texture is simply combining the ingredients in a jar, sealing it carefully, and shaking until the texture becomes silky.
Whether your meat is raw or cooked, it's essential to cut it against the grain, otherwise the muscle fibers will not be sliced and the meat will be tough. Follow the thin muscle fiber lines of the meat (look closely) and slice across them, perpendicularly.
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