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champagne vinegar honey canola oil extra-virgin olive oil kosher salt freshly ground black pepper gem pomegranate satsuma mandarin orange red grapefruit kosher salt freshly ground black pepper walnuts fresh Italian parsley leaves tarragon
Viewed: 26 - Published at: 4 years agoIngredients
- 1/3 cup champagne vinegar
- 3 tablespoons honey
- 1/2 cup canola oil
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pound Little Gem or butter lettuce
- 1/2 pomegranate
- 2 medium satsuma mandarin oranges
- 1 medium Cara Cara or blood orange
- 1 medium Ruby Red grapefruit
- Kosher salt
- Freshly ground black pepper
- 1/2 cup whole walnuts, toasted
- 1/4 cup fresh Italian parsley leaves
- 2 tablespoons fresh tarragon leaves
Method
- Place all of the measured ingredients in a blender, season with salt and pepper, and blend to combine; set aside.
- Line a baking sheet with paper towels and set it aside.
- Fill a large bowl with cold water.
- Remove any loose outer leaves from the lettuce and trim the root ends, leaving enough to hold the leaves together.
- Hold the lettuce heads by the root end and dip them into the cold water several times, shaking gently as you lift to remove any dirt.
- Cut each head in half through the root end (or, if youre using butter lettuce, into 4 wedges) and place them cut-side down on the prepared baking sheet; set aside.
- To remove the seeds from the pomegranate, hold it cut-side down in your hand over a medium bowl and hit the back of it with a wooden spoon to release the seeds.
- Add cold water to the bowl to cover the seeds and let the membranes float to the top.
- Remove any membranes from the water and drain the seeds; set aside.
- Segment the oranges and grapefruit: Slice 1/4 inch off the top and bottom of 1 of the fruits and set it flat on a work surface.
- Using a paring knife, follow the curve of the fruit and slice off any remaining peel and white pith.
- Working over a large bowl, slice between the membranes to release the segments, or supremes.
- (Chef Michael Symon demonstrates .)
- Repeat with the remaining fruit; set aside.
- Place the lettuce wedges cut-side up in a large bowl.
- Drizzle 2 tablespoons of the dressing over the wedges and season with salt and pepper.
- Using your hands, toss gently to coat.
- Transfer the wedges to a serving platter.
- Artfully scatter the pomegranate seeds, citrus segments (leave any juices behind in the bowl), and walnuts over the lettuce.
- Artfully drizzle another tablespoon of the dressing over the salad.
- Sprinkle the parsley and tarragon leaves evenly over the salad and season with salt and pepper.
- Serve with the remaining dressing on the side.