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Author Notes: This salad appears at every Fall and Winter celebration in our house: it's easy, a refreshing and delicious foil to all those heavy winter foods - and has the additional advantage of being beautiful (The photo doesn't do it justice; it looks like holly for Christmas) —Michele Hays
Watercress and Pomegranate Salad
- 2 bunches Watercress (I prefer the hydroponic kind with the roots intact)
- 1 pomegranate
- 1 splash vinaigrette (recipe follows)
- Seed the pomegranate: Fill a large bowl (or a clean kitchen sink) with water. Score the skin in quarters from the crown to the bottom with a knife. Push your thumbs into the crown end and pull the quarters apart. Submerge the pomegranate quarters under water and gently break the red edible seeds off white flesh. Remove the white flesh and skin and discard. Strain your bowl to catch the seeds or skim your sink with a strainer.
- Wash the watercress well and remove the fleshy stems from the leaves.
- Pile the watercress on a plate and sprinkle the pomegranate seeds over. Dress with vinaigrette.
- 2 tablespoons White wine vinegar
- 1 pinch sea salt
- 1 pinch fresh ground pepper
- 1/4 teaspoon Dijon mustard
- 6 tablespoons Good, fruity extra-virgin olive oil
- Combine the first four ingredients and whisk well - taste and add salt and pepper as necessary. Pour the olive oil in a thin stream while whisking until the vinaigrette is completely incorporated. Use immediately.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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