Recipes Salads Christmas Salad 5.0 (1) 2 Reviews 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 By Food & Wine Editors Updated on December 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Total Time: 45 mins Yield: 10 to 12 Ingredients Vegetable oil, for frying 24 small square or round wonton wrappers Kosher salt Pepper 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 chopped 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 crosswise Two 4-ounce bunches of watercress, thick stems discarded 1 1/2 cups pomegranate seeds 1 cup thinly sliced scallions Directions 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. Make Ahead The salad, dressing and crispy wontons can all be made earlier in the day and combined just before serving. Rate it Print