My colleagues and I love fresh produce – a natural partner for our oil. Winter Lettuces With PomegranateWe love it so much, in fact, that when one colleague pulled up to the grocery checkout, the checker called him a rabbit for all the lettuce and produce piled in his cart. Oh well … goes with the territory. That aside, the last thing I’d call the gorgeous salad featured here is rabbit food. It’s the kind of no-fuss dish we love. (Click here to see the recipe.) The salad boasts a mix of flavorful winter lettuces: escarole, endive, radicchio, frisée.
Throw in juicy pomegranate seeds, which taste great and are good for you. They’re high in antioxidants, and research suggests they may play an effective role in preventing heart disease and cancer. (Plus, you can buy the seeds on their own and skip the task of deseeding a pomegranate.)
This healthful dish, by the way, comes from Ali Larter’s excellent cookbook Kitchen Revelry (St. Martin’s Press, 2013).
The salad is pulled together with a vinaigrette made from extra virgin olive oil, minced shallot, agave nectar (also called syrup), fresh lemon juice, and Dijon mustard. (Click here to see the recipe.) Our fruity Arbequina would be perfect for the vinaigrette.
Tuck in and enjoy this salad – and be certain any rabbit would be envious.
California Olive Ranch Master Miller Bob Singletary