Winter Lettuces with Pomegranate Seeds

Recipe courtesy of Kitchen Revelry (St. Martin’s Press, 2013), by Ali Lartin

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For the vinaigrette

  • 5 Tbs. California Olive Ranch extra virgin olive oil
  • 1 Tbs. minced shallot
  • 1 Tbs. red wine vinegar
  • 2 tsp. fresh lemon juice
  • ½ tsp. agave syrup (or honey)
  • ½ tsp. Dijon  mustard
  • ¼ tsp.  sea salt
  • ¼ tsp. freshly ground black pepper

For the Salad

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


  1. To make shallot vinaigrette: Combine all the ingredients in a small bowl. Whisk vigorously until emulsified.
  2. To prepare salad: Place greens in a large bowl. Add dressing and toss to coat. Sprinkle pomegranate seeds over greens and serve with freshly ground pepper.


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