AliLarter.com

November 1, 2016

Winter lettuces with pomegranate seeds

Serves 8

I love the crimson glow of juicy little pomegranate morsels.  Mix with fresh winter lettuces, serve it European style after the entree, and enjoy.

SHALLOT VINAIGRETTE

5 tablespoons extra-virgin
olive oil
1 tablespoon minced shallot
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
½ teaspoon agave syrup
½ teaspoon Dijon mustard
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

 

SALAD

1 pound mix of escarole, en­dive, radicchio and frisée, torn into bite-size pieces
½ cup fresh pomegranate seeds
Freshly ground pepper to taste

 

To make the vinaigrette:

Combine all the ingredients in a small bowl. Whisk vigorously until emulsified

To make the salad:

Place the greens in a large bowl. Add the dressing and toss to coat. Sprinkle the pomegranate seeds over the greens and serve with freshly ground pepper

When Domaine asked me to guest-contribute, I immediately knew what I wanted to share – I presented this menu at the Scoula at Eataly, Joe Bastianich and Mario Batali’s world-renowned Manhattan food emporium, with delectable results and not a nibble or crumb spared. Best part? This menu is fool-proof.

The entire Eataly menu:
Peppercorn crusted Beef Tenderloin
Pancetta Gougeres
Winter Lettuces with Pomegranate Seeds
Espresso Affogato
Gorgonzola Potatoes au Gratin