Green Leaf Lettuce, Pomegranate, and Almond Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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.
3. 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.
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