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 

Food & Wine
December 2016

Gallery

Credit: © Eva Kolenko

Recipe Summary

total:
45 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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