2000s Recipes + Menus
Green Leaf Lettuce, Pomegranate, and Almond Salad
Serves8
- Active Time:30 min
- Start to Finish:30 min
November 2005
Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 tablespoons extra-virgin olive oil
- 1 1/4 pound green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
- 1/2 pound watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)
- Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
- 3/4 cup sliced almonds (2 1/4 oz), toasted
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Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
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Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.
Cooks’ notes:
- Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags.
- Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container.
- Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
- Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 15 minutes.
- Keywords
- melissa roberts,
- salad,
- nuts,
- fruit,
- vegetarian
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