Pomegranate and Pine Nut Green Salad

Ingredients

• 1 large head butter or bibb lettuce
• 1 small cucumber
• 1 green pepper
• 1/3 cup pomegranate seeds
• Pine nuts
• Optional: tomatoes

House Dressing

• 2 1/2 tablespoons crème fraîche
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 scallion, white part only, finely chopped
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

 

 

 

Preparation

To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the pine nuts. Serve immediately.

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.