Name: Pomegranate and Papaya Salad with Ginger Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 1 medium pomegranate; 2 tablespoons lemon juice; ½ tablespoon white wine vinegar; 1 clove garlic (finely chopped); 1 teaspoon freshly grated ginger or a generous ¼ teaspoon powdered ginger; 1 teaspoon sugar; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper; ¼ cup extra-virgin olive oil; 2 heads endive (separated into leaves, rinsed and dried); 3 quarts baby lettuce or other torn lettuce leaves (rinsed and dried); 1 medium papaya (peeled, seeded and cut into ½-inch cubes); 2 tablespoons thinly sliced green part of green onion

Pomegranate and Papaya Salad with Ginger Dressing

Pomegranate seeds add lively color, flavor, and crunch to this ginger-spiked salad.

Pomegranate and Papaya Salad with Ginger Dressing

Pomegranate seeds add lively color, flavor, and crunch to this ginger-spiked salad.

Prep Time 10

Total Time 10

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Servings

Ingredients

1 medium pomegranate
2 tablespoons lemon juice
½ tablespoon white wine vinegar
1 clove garlic finely chopped
1 teaspoon freshly grated ginger or a generous ¼ teaspoon powdered ginger
1 teaspoon sugar
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
2 heads endive separated into leaves, rinsed and dried
3 quarts baby lettuce or other torn lettuce leaves rinsed and dried
1 medium papaya peeled, seeded and cut into ½-inch cubes
2 tablespoons thinly sliced green part of green onion

Instructions

Score pomegranate and release seeds (about ¾ cup); reserve.
To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve.
On a large serving platter, arrange endive leaves like spokes with tips pointing out.
Toss papaya with 1 tablespoon dressing; reserve.
Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya. Sprinkle with pomegranate seeds, then with green onion.
Source: California Pomegranates