In Italy, salad is eaten just because your mama told you so. We absolutely don’t care about salads. However living now in California, trying to stay healthy and making the best of the constant fresh produce we have because of the wonderful weather, Debi and I have worked salads a little more into our life. If you go to a restaurant in Italy and ask for a salad, they’ll just bring you some lettuce and shaved carrots and that’s it. In America, the sensibility and approach to salads is very different and I’m learning to enjoy it.
Serves: 6 / Prep time: 10 minutes
- 1 small shallot, finely chopped
- 3 tablespoons Champagne vinegar
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 (4-ounce) package mache
- 2 small heads butter lettuce
- 1/4 cup pomegranate seeds
1Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
2Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
3You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.