© 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.

Make Ahead

The salad, dressing and crispy wontons can all be made earlier in the 
day and combined just before serving.

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