Rating: 4.56 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This very simple salad makes great use of heartier greens like endive and watercress and balances their bite with the sweetness of pomegranate.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.

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  • Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.

Nutrition Facts

173 calories; protein 3.4g; carbohydrates 11.2g; fat 14g; sodium 82mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
06/15/2009
I'm so happy this was published. It's one of my favourite winter salada. Read More
(8)

Most helpful critical review

Rating: 3 stars
11/16/2009
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. Read More
(5)
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/15/2009
I'm so happy this was published. It's one of my favourite winter salada. Read More
(8)
Rating: 5 stars
11/03/2010
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. Read More
(5)
Rating: 3 stars
11/16/2009
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. Read More
(5)
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Rating: 5 stars
01/04/2011
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. Read More
(4)
Rating: 4 stars
01/17/2015
Excellent salad. My shallot was way too strong so I skipped that. I'd like to add toasted pecans to it next time. I happened to mix some leftovers of this salad with some leftover cold cooked pasta and it made a spectacular pasta salad. Read More
(2)
Rating: 4 stars
11/15/2016
I used red leaf lettuce since I couldn't find watercress. The tartness of the lemon juice and zest in the dressing balanced nicely with the sweetness of the pomegranate. I used less oil than called for in the dressing - just a personal preference. The salad is colourful and looks nice if you have company for dinner. Read More
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