Winter Salad with Avocado, Pomegranate and Almonds
- TOTAL TIME:
- SERVINGS: 8
"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.
- 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 pieces
- 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
- 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.
Citrusy Chilean Sauvignon Blanc.