Name: Green Leaf Lettuce, Pomegranate, and Almond Salad
Cook time: 30 min
Total time: 30 min
Yield: Makes 8 servings
Ingredients: 2 tablespoons fresh lime juice; 1 1/2 teaspoons sugar; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 5 tablespoons extra-virgin olive oil; 1 1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups); 1/2 lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups); Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded; 3/4 cup sliced almonds (2 1/4 oz), toasted

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Green Leaf Lettuce, Pomegranate, and Almond SaladJohn Kernick

Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.

Cooks' notes:

•Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags.
•Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container.
•Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

Recipe notes

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