"This very simple salad makes great use of heartier greens like endive and watercress and balances their bite with the sweetness of pomegranate." — Mama_B
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endive, thinly sliced crosswise
shallots, thinly sliced
pomegranate, peeled and seeds separated
lemon, juiced and zested
olive oil, or to taste
salt and pepper to taste
I'm so happy this was published. It's one of my favourite winter salada.
The bite of the lemon and shallot work really well with the sweetness of the pom seeds. This is a perfect winter salad. Looking forward to serving it for the holidays. It's so pretty.
This was OK--not bad, but not great. The flavors just didn't blend well for me. The shallot is a must; it adds depth. This would have drowned in 6T of oil; I used about 2t. Also, I used only half the lemon and zest, and I juiced the pom because I don't like the texture of the seeds. I still needed to add some stevia to soften the bite of the lemon. I think this might have worked better with arugula instead of watercress, but I don't plan to make it again. Thanks, anyway.
This was a HUGE hit at both orphan's dinners I made it for this Christmas. Light, seasonal and delicious. I would probably use less lemon next time, as it was too tart for my taste. I ended up adding a tablespoon of brown sugar and a squirt of balsamic glaze to mellow it out.
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Endive Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 126
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