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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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There is not much to say about this salad—it is as charmingly simple and straightforward as it appears. You could likely just copy it without a recipe. The point I do want to stress, however, is the necessity of making your own salad dressings. There is all sorts of junk in store-bought dressings and they don't taste nearly as fresh—not to mention that it's ridiculously easy to whisk a few things together or put them in a mini blender. This particular dressing hovers around the vinaigrette family, with just enough crème fraîche to coat the leaves with the thinnest amount of creaminess. Be sure your leaves are cleaned and fully dry so the dressing can cling on. The recipe yields enough for the given salads, but I typically double it so I have extra on hand. Ingredients:
1 large head butter or bibb lettuce |
1 small jicama, peeled and cut into 1/4-inch matchsticks (roughly 1/2 cup) |
1/3 cup pomegranate seeds |
1 cup large shavings asiago or parmesan cheese |
2 1/2 tablespoons crème fraîche |
2 tablespoons extra-virgin olive oil |
1 teaspoon honey |
1 scallion, white part only, finely chopped |
2 tablespoons apple cider vinegar |
1/2 teaspoon sea salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
2. Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.
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