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
  • 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.
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.
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