Winter lettuces with pomegranate seeds

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.


      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



                        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

  1. Nancy Crown

    November 11, 2014


    1. Ali Larter

      November 11, 2014

      Thanks Nancy! x

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Photo of Ingredients