I hope everyone had a wonderful Thanksgiving and got to eats lots of yummy things. I'm figuring after the feeding fest that people may be craving something pretty light at this point. I actually served this yesterday as part of the Thanksgiving meal to act as sort of a palate cleanser.
Trim a couple inches off the stems of two bunches of watercress. I do this with the rubber band still on to hold it together and then cut it off after trimming. Cut a fennel bulb in half, top to bottom. Trim the end and then slice on a slight diagonal as thinly as possible. The endive can either be chopped up or pulled apart into separate leaves. That’s just an aesthetic choice. All these ingredients can be tossed together in a bowl. Make a dressing of a couple tablespoons of lemon juice and about a tablespoon of honey, salt and pepper and whisk together until the salt dissolves completely. Always do this when making salad dressings because once you add oil the oil covers the grains of salt and prevents them from dissolving and incorporating into the dressing. Now add a light oil like canola to taste, probably around ¼ cup. Drizzle the dressing over the salad mix and toss gently together to cover every leaf. Your hands are the best tool for this. Pile the salad on a plate lightly and in such a way as to create as much height as possible. Sprinkle a few tablespoons of pomegranate seeds over the top. This is easily enough for four, possibly as many as six, people.
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