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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Based on a recipe from the February 2008 issue of More magazine, as they report an enchanting article about novelist Martha McPhee's culinary adventure in Morocco. Ingredients:
10 ounces lettuce, garden fresh if possible |
1/2 cup chives, snipped |
1 fennel bulb, cored and very thinly sliced |
extra virgin olive oil, for tossing |
salt, to taste |
fresh ground pepper, to taste |
1/2 cup pomegranate seeds |
1/2 cup pistachio nut, chopped |
Directions:
1. If possibile, use fresh lettuce from yours, a friend's, or from a farmer's market.
2. Clean and dry the leaves and place in salad bowl.
3. Add chives and fennel to lettuce and toss.
4. Mix together olive oil, salt and freshly ground pepper.
5. Toss lettuce with chive and fennel dressing.
6. Divide among 6 plates, and garnish with pomegranate seeds and pistachios.
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