Pomegranate and Papaya Salad with Ginger Dressing
Pomegranate seeds add lively color, flavor, and crunch to this ginger-spiked salad.
Servings
6 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