Little Gem Lettuce Salad

The use of the ingredients in this salad was fruity and surprisingly hearty. And because pomegranate is one of the main ingredients (which is in season in the fall and winter), this was very suiting on a warm fall day in the Bay Area.

I got all my produce at the Ferry Building Farmer's Market, which was a plus! :) Also, salads are super easy to make.

First, clean the lettuce in cold water to remove any dirt and then cut each head of lettuce into 4 wedges. Drain and let dry on paper towels.

Then, for the fruit - remove the seeds of pomegranates by cutting it in half through the equator and hitting the back of one of the halves over a bowl. Then wash with cold water and remove the membranes that float up.

Grapefruits and satsuma oranges were cut into supremes, which are the wedges without the membranes.

Walnuts were spread out on a baking sheet, toasted in the oven, and seasoned with salt.

For the dressing, Keller uses a honey vinaigrette that has canola oil, evoo, champagne vinegar, and honey, which were all mixed together in a blender.

To serve the salad, toss the lettuce, pomegranates, and walnuts in the dressing and salt&pepper. Arrange on a plate, scatter the citrus, and garnish with tarragon and parsley.

The walnuts left a slight bitter after taste for me, but the others seemed to really enjoy it. Yummy!