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This salad is all about the color and the crunch. Often times fall and winter recipes can be so heavy, but this salad is light and bright, a perfect compliment to some of the richer dishes you might serve at this time of year.
First, make the dressing. Place all the vinaigrette ingredients into a tupperware container or jar and shake until emulsified. Set aside.
In a large mixing bowl, start layering all of the salad ingredients. Once everything is in the mixing bowl, slowly drizzle the dressing on top. Season with sea salt and black pepper and mix with your hands to coat.
1-2 little gem lettuces (they are often called baby romaine heads), leaves removed, rinsed and dried
1 cup arugula
1 fuyu persimmon, top removed, sliced into thin wedges
1 watermelon radish, thinly sliced into rounds on a mandolin
1 scallion, thinly sliced into rounds
1 carrot, peeled into thin strips
1/3 cup pomegranate seeds
1 fennel bulb, outer part removed, thinly sliced on a mandolin
White Balsamic Vinaigrette
1 tablespoon white balsamic vinegar
2 tablespoons extra virgin olive oil
juice from 1/2 lemon