BIBB LETTUCE WITH POMEGRANATE, ORANGE, TOASTED SUNFLOWER SEEDS, AND HERB VINAIGRETTE

Bibb

BIBB LETTUCE WITH POMEGRANATE, ORANGE, TOASTED SUNFLOWER SEEDS, AND HERB VINAIGRETTE

 Bibb

The jewel-toned colors of ruby red, citrine orange, and emerald green just pop off the plate when this salad is composed. Yes, it’s beautiful, but wait until you taste it!

EXPERIENCE LEVEL: ! YIELD: 4–6 SERVINGS

HERB VINAIGRETTE

1⁄3 cup olive oil or salad oil
1⁄3 cup Alessi white or red wine vinegar, rice vinegar,

or white vinegar
1–2 teaspoons sugar
1 tablespoon snipped fresh thyme, oregano, or basil,

or 1⁄2 teaspoon dried thyme, oregano, or basil,

crushed
1⁄4 teaspoon dry mustard or 1 teaspoon Dijon mustard 1 clove garlic, minced
1⁄8 teaspoon freshly ground black pepper

In a blender combine all ingredients and mix until smooth.

SALAD

CHEF’S NOTES:

The dressing and the accompaniments can be prepared ahead of time and put together with the lettuce just before serving.

1 pomegranate
1 teaspoon balsamic vinegar
1 teaspoon Alessi Orange Blossom Honey

Balsamic Vinegar
2 teaspoons extra-virgin olive oil
1⁄2 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
2 heads Bibb lettuce, separated, washed, and dried 2 ripe oranges, peeled and segmented
1⁄2 cup shelled pepitas (pumpkin seeds), toasted

Cut the pomegranate in half. Remove seeds from one half, being careful not to burst the individual juice sacs; set seeds aside for garnish. Squeeze
2 tablespoons juice from other pomegranate half, using a citrus reamer or juicer. In a large bowl, combine pomegranate juice, both vinegars, oil, salt, and pepper, mixing vigorously with a whisk. Add lettuce; toss gently to coat. Divide lettuce among serving plates. Sprinkle orange segments, toasted pepitas, and pomegranate seeds on top. Serve immediately.

BEST SEASON:

Great fall dish with a glass of Chardonnay or light IPA.

VARIATIONS:

You can change the lettuce to romaine hearts, oranges to apples, and the dressing to mustard vinaigrette.

Read More