Lettuce with pomegranate and pine nuts

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Pine nuts
10 Spinach leaves, rinsed & trimmed
5 cups Leafy green lettuce, torn
2 tablespoons Extra-virgin olive oil
Salt & pepper
¼ cup Pomegranate seeds
2 tablespoons Lemon juice

Directions

Place pine nuts in a skillet & toast them over a moderate heat until golden brown. Stir constantly, set aside. Roll spinach leaves into a tight cigar shape & cut crosswise into ⅛" chiffonade or shreds. Combine lettuce & spinach in a salad bowl. Drizzle with oil, season with salt & pepper, toss to mix. Sprinkle with pomegranate seeds, pine nuts & lemon juice.

Yamuna Devi, "Yamuna's Table"

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