Name: Christmas Salad
Total time: 45 min
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

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.

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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.

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Christmas Salad

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