Sunday, November 8, 2009


This is from “Local Flavors” and was heavily adapted for our FCA feast to allow for individual preferences (we don’t like frisee) and local/seasonal availability. Very yummy and just the right bright balance to a meal of warm comfy food. Once the seeds and nuts were prepped ahead, this was really easy to literally toss together at the last minute.

1 lb. ish bitter baby salad greens (we had watercress and a bunch of other crazy heirloom stuff)
1/3 cups fresh mint leaves, torn into small pieces
3 scallions or small spring onions, white and light parts thinly sliced
5 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
1/3 cup toasted salted nuts (we used pepitas from the Venice FM)
seeds of one small pomegranate

Toss together greens, mint and onions in a salad bowl. Just before serving, toss with oil, vinegar, salt and pepper to taste. Sprinkle nuts and seeds over top and serve.

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