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"