This very simple salad makes great use of heartier greens like endive and watercress and balances their bite with the sweetness of pomegranate.
I'm so happy this was published. It's one of my favourite winter salada.
Read MoreThis 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 MoreThe 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.
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.
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.
