My nephew had a Spanish girlfriend once, and she made a salad similar to this one for Christmas. November and December are a perfect time of year for Pomegranate Salad, since the pomegranates are nice and ripe. Lately, I can even find organic ones! This lovely girlfriend made the salad with escarole, but I have a hard time finding organic escarole, so I made it with a mixture of iceberg and homegrown micro greens—the main idea is that you have some fresh lettuce. It’s very simple and easy to make, and the vibrant color makes it perfect to serve for a festive occasion, or even for dinner for one.
- 1 head iceberg or other lettuce
- 2 cups micro greens or other lettuce
- 1 pomegranate
- 2 Tablespoons cider or white wine vinegar
- 8 Tablespoons olive oil
- Pinch of salt (or to taste)
- 1 clove crushed garlic
- Clean the lettuce and put into salad bowl.
- Mix the dressing ingredients and stir to emulsify.
- Cut the pomegranate into quarters and gently pull out the seeds.
- Toss the salad with the dressing and then top the salad with the pomegranate seeds.
You can also add some thinly shaved slices of Manchego cheese, which adds a nice Spanish flair. Or you can add some crispy bits of Duck Confit, which tastes good on anything, basically.