Natasha Phan of L.A.’s Kogi restaurant empire craves this crisp, fresh salad during the holidays, when there’s always an abundance of rich dishes at the table.
Slideshow:More Christmas Side Dish Recipes
Vegetable oil, for frying
24 small square or round wonton wrappers
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1/2 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice
1 1/2 tablespoons toasted sesame oil
2 medium garlic cloves, finely grated
Large pinch of sugar
Three 4-ounce bunches of arugula (not baby), trimmed and very coarsely
3/4 pound Belgian endives (4 small)—halved lengthwise, cored and thickly
sliced on the bias
2 small fennel bulbs, halved through the core and very thinly sliced
Two 4-ounce bunches of watercress, thick stems discarded
1 1/2 cups pomegranate seeds
1 cup thinly sliced scallions
How to Make It
In a large, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add 2 or 3 wonton wrappers at a time to the hot oil and fry over moderately high heat, turning, until browned and crisp, 1 to 2 minutes per batch. Using tongs, transfer to paper towels to drain and season lightly with salt.
In a medium bowl, whisk the soy sauce with the olive oil, shallot, lime zest, lime juice, sesame oil, garlic and sugar. Season the dressing with salt and pepper.
In a large bowl, toss the arugula, endive, fennel, watercress, pomegranate seeds and scallions. Add the dressing and toss. Serve right away, with the crispy wontons.
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