Escarole Salad with Clementines from Spain and Pomegranates

Ingredients for Salad

1 head escarole
1/2 head frisee lettuce

Ingredients for Clementines from Spain Dressing

6 Clementines from Spain, peeled
3/4 cup extra virgin olive oil
2 Tbs white wine vinegar
1 clove garlic, peeled
1 tsp salt
1 tsp ground black pepper
1 tsp cumin

Ingredients for Pomegranates and Clementines from Spain

1/2 spanish onion, sliced fine
1 pomegranate, seeds separated from membrane
2 Clementines from Spain, broken into segments, pith and membrane removed.
1/2 cup Arbequina (substitute nicoise) olives

Method for Salad

  1. Soak greens in cold water to clean, and then chop into 2” pieces.

Method for Clementines from Spain Dressing

  1. Puree all Clementines from Spain, oil, vinegar and spices in a food processor or blender.
  2. Strain into a bowl.

Method for Pomegranates and Clementines from Spain

  1. Assemble salad in a large bowl by tossing onion, pomegranate seeds, Clementines from Spain segments and olives with greens and dressing.
  2. Serve plated or pass the bowl.

Yield: 6 portions

Preparation Time: This dish will takes about 10-15 minutes to prepare.

Please note: This salad is a refreshing complement to roasted meats or fish.

Image and Recipe Credit: Chef Deborah Hansen