© Eva Kolenko
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 10 to 12

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

How to Make It

Step 1    

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. 


Step 2    

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. 


Step 3    

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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