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Pomegranate Salad

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"My nephew had a Spanish girlfriend once, and she made a salad similar to this one for Christmas. November and December are the perfect time of year for pomegranates, when they are ripe and juicy. This lovely girlfriend made the salad with escarole, a mildly bitter variety of endive lettuce, but I've prepared it with a mixture of iceberg lettuce and homegrown micro greens because organic escarole can be hard to find. The colors make it a lovely festive salad."

List of Ingredients

Sherry Garlic Vinaigrette:
â—¦ 1 tablespoon sherry vinegar
â—¦ ¼ cup extra-virgin olive oil
â—¦ 1 small clove garlic, smashed
â—¦ Salt

Salad:
â—¦ 1 pomegranate
â—¦ 1 head butter or iceberg lettuce, leaves torn
â—¦ 2 cups micro greens or baby salad greens


Recipe

To make the dressing: In a small bowl, combine the vinegar, oil, garlic, and salt to taste and whisk with a fork to combine. Discard the garlic before serving.

For the salad: Roll the pomegranate on your kitchen counter to help loosen the seeds inside. Cut into quarters and gently pull the seeds from the fruit, discarding any white membrane. (I do this over a bowl as it can get a little messy with the vibrant juice!)

Place the lettuce leaves and greens in a bowl, top with the pomegranate seeds, drizzle with the dressing, and toss to combine.

Serves 4


• Tip:
I've been known to roast some confit duck legs and shred the meat into this salad. It's super good.