Sunday, January 3, 2010

A Fresh Start

After a gluttonous feast this past Christmas season I'm ready for some light, clean, fibre-filled food. I came across this recipe (from the fabulous, but now debunked Gourmet Magazine) The Green Leaf Lettuce, Pomegranate and Almond Salad.


2 tablespoons fresh lime juice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons extra-virgin olive oil
1 1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
1/2 lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)
Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
3/4 cup sliced almonds (2 1/4 oz), toasted


Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.

Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

Cooks' notes:

•Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags.
•Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container.
•Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

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