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"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 

Cathy Waterman
December 2013

Gallery

Credit: © Chris Court

Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk the vinegar, shallot, preserved lemon, mustard and kosher salt. Whisk in the olive oil in a steady stream until blended.

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  • 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.

Notes

Preserved lemons are available at specialty food shops and kalustyans.com.

Suggested Pairing

Citrusy Chilean Sauvignon Blanc.

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