This salad is pretty enough for the Rosh Hashanah table, but you can enjoy it for as long as pomegranates are in season or whenever you can find the separate packages in the refrigerated section of the produce department.
Pomegranate molasses is concentrated pomegranate juice. It is available in Middle Eastern stores; if you can't find it, use freshly squeezed lemon juice instead.
- For the vinaigrette
- 1 tablespoon pomegranate molasses (see headnote; may substitute 2 tablespoons freshly squeezed lemon juice)
- 1 teaspoon honey
- 1/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- For the salad
- 1 cup mixed herb leaves, such as parsley, cilantro, mint, or any combination
- 3 cups arugula leaves
- 1 cup watercress (optional)
- Seeds of 1 pomegranate, or 1 small carton of pomegranate seeds (about 3/4 cup)
- 1/2 cup toasted walnut pieces (see NOTE)
- 1/2 cup thinly sliced unripe pitted yellow dates (optional; available at Middle Eastern stores)
For the vinaigrette: Combine the pomegranate molasses, honey and oil in a container with a tight-fitting lid. Seal and shake to form an emulsified dressing. Season with salt and pepper to taste; seal and shake to incorporate.
For the salad: Combine the herbs; arugula; watercress, if using; pomegranate seeds; walnuts; and yellow dates, if using, in a serving bowl or on a platter.
Drizzle the vinaigrette over and toss gently to coat. Serve right away.
NOTE: To toast walnuts, heat them in a small skillet over medium-low heat for 3 to 4 minutes, shaking or stirring to make sure they do not burn.
From Washington caterer Vered Guttman.
Tested by Bonnie S. Benwick.
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