- Active Time:30 min
- Start to Finish:30 min
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.
fresh lime juice
extra-virgin olive oil
green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
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
sliced almonds (2 1/4 oz), toasted
Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
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.
- 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.