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Winter Salad with Avocado, Pomegranate and Almonds (Food & Wine)*
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Total: 30 minutes | |
| 1/4 cup | Champagne vinegar |
| 2 Tbsp | minced shallot |
| 1 Tbsp | minced preserved lemon peel |
| 1 Tbsp | Dijon mustard |
| 1/2 tsp | kosher salt |
| 2/3 cup | extra-virgin olive oil |
| 18 ounces | Little Gem or romaine lettuce, (about 16 cups), torn into bite-sized pieces |
| 1 Hass avacado-halved pitted and thinly sliced sliced lengthwise | |
| 1 | fennel bulb, halved lengthwise, cored and very thinly sliced |
| 1/2 cup | marcona almonds |
| 1/2 cup | pomegranate seeds |
| Maldon salt, for sprinkling | |
| Freshly ground pepper | |
1. In a bowl, whisk the vinegar, shallot, preserved lemon, mustard and kosher salt. Whisk in the olive oil in a steady stream until blended.
2. 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.
Note: preserved lemons are available at speciality food shops and klaustyrants.com
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