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Epicurious

Green Leaf Lettuce, Pomegranate, and Almond Salad

4.7

(36)

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Green Leaf Lettuce, Pomegranate, and Almond SaladJohn Kernick

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.

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.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 8 servings

Ingredients

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 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
1/2 lb 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

Preparation

  1. Step 1

    Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.

    Step 2

    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.

TagsSaladLimeCitrusFruitLettuceLeafy GreensVegetableWatercressPomegranateAlmondNutMainStarterSideLunchDinnerVegetarianGluten FreeVeganRawDairy FreeQuickEasyNo-CookGourmet

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