Lettuce with Watercress, Pomegranate, and Toasted Almonds
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Lettuce with Watercress, Pomegranate, and Toasted Almonds
Ingredients
- Banana Leaves - 10.6 oz
- Watercress - 4.4 oz
- Pomegranate Seeds - 2 pieces
- Sugar - 1½ teaspoons
- Salt - ¾ teaspoon
- Ground Black Pepper - ¼ teaspoon
- Olive Oil - 5 tablespoons
- Chopped almonds - 4.4 oz
- Meyer Lemon Juice - 2 tablespoons
Step by Step guide
Step 1
Extract the seeds from 1-2 pomegranates. (You should have about one and a half cups.)
Step 2
Mix the lemon or lime juice with sugar, salt, and pepper. Once the sugar dissolves, slowly pour in the olive oil. Whisk until emulsified.
Step 3
Tear the lettuce leaves into pieces (about 5 cm), and cut the watercress into strips (1 cm wide).
Step 4
Mix half of the pomegranate seeds with the lettuce, watercress, and the lemon juice and oil mixture. Divide the salad into portions, sprinkle with almonds and the remaining pomegranate seeds.
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