"Lettuce is one of my favorite foods—people laugh at me because of it," says Cathy Waterman. She loves to eat it in a salad with lemons that she preserves herself. "They add brightness to so many things," she says.
Slideshow: Warm Winter Salads
1/4 cup Champagne vinegar
2 tablespoons minced shallot
1 tablespoon minced preserved lemon peel (see Note)
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
2/3 cup extra-virgin olive oil
18 ounces Little Gem or romaine lettuce (about 16 cups), torn into bite-size
1 Hass avocado—halved, pitted and thinly sliced lengthwise
1 fennel bulb—halved lengthwise, cored and very thinly sliced
1/2 cup marcona almonds
1/2 cup pomegranate seeds
Maldon salt, for sprinkling
Freshly ground pepper
How to Make It
In a bowl, whisk the vinegar, shallot, preserved lemon, mustard and kosher salt. Whisk in the olive oil in a steady stream until blended.
In a large bowl, toss the lettuce, avocado, fennel and 1/4 cup each of the almonds and pomegranate. Toss with 1/2 cup of the vinaigrette. Transfer to a platter and garnish with the remaining almonds and pomegranate. Sprinkle with Maldon salt and pepper. Serve with the remaining vinaigrette at the table.
Preserved lemons are available at specialty food shops and kalustyans.com.
Citrusy Chilean Sauvignon Blanc.
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