Salad Leaves with Pomegranate Seeds
Prep: 15min
|
Servings: 4
|
Cook: T0M
Fresh salad leaves with pomegranate seeds is a recipe featuring fresh ingredients from the seeds category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g mixed leaf lettuce (e.g., red and yellow chicory, yellow dandelion leaves, arugula, Castelfranco, frisée)
- 1 ripe pomegranate
- 150 g Mushrooms
- olive oil
- pepper (ground)
- 3 tbsp white balsamic vinegar
- 2 tbsp lemon juice
- 1 pinch sugar
- Salt
- fennel fronds (for garnish)
Instructions
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1.
Wash, trim, and drain the salad leaves; tear into bite-sized pieces if desired. Halve the pomegranate, extract the seeds, and remove any white membranes. Clean and quarter the mushrooms. Sauté in hot oil for 1–2 minutes, then set aside and season with salt and pepper. Whisk together balsamic vinegar, lemon juice, 1–2 tbsp water, and sugar; adjust seasoning with salt.
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2.
Arrange the salad leaves on plates, top with pomegranate seeds and sautéed mushrooms, drizzle with dressing, and garnish with fennel fronds before serving.
