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1
Place all of the measured ingredients in a blender, season with salt and pepper, and blend to combine; set aside.
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2
Line a baking sheet with paper towels and set it aside.
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3
Fill a large bowl with cold water.
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4
Remove any loose outer leaves from the lettuce and trim the root ends, leaving enough to hold the leaves together.
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5
Hold the lettuce heads by the root end and dip them into the cold water several times, shaking gently as you lift to remove any dirt.
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6
Cut each head in half through the root end (or, if youre using butter lettuce, into 4 wedges) and place them cut-side down on the prepared baking sheet; set aside.
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7
To remove the seeds from the pomegranate, hold it cut-side down in your hand over a medium bowl and hit the back of it with a wooden spoon to release the seeds.
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8
Add cold water to the bowl to cover the seeds and let the membranes float to the top.
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9
Remove any membranes from the water and drain the seeds; set aside.
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10
Segment the oranges and grapefruit: Slice 1/4 inch off the top and bottom of 1 of the fruits and set it flat on a work surface.
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11
Using a paring knife, follow the curve of the fruit and slice off any remaining peel and white pith.
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12
Working over a large bowl, slice between the membranes to release the segments, or supremes.
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13
(Chef Michael Symon demonstrates .)
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14
Repeat with the remaining fruit; set aside.
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15
Place the lettuce wedges cut-side up in a large bowl.
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16
Drizzle 2 tablespoons of the dressing over the wedges and season with salt and pepper.
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17
Using your hands, toss gently to coat.
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18
Transfer the wedges to a serving platter.
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19
Artfully scatter the pomegranate seeds, citrus segments (leave any juices behind in the bowl), and walnuts over the lettuce.
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20
Artfully drizzle another tablespoon of the dressing over the salad.
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21
Sprinkle the parsley and tarragon leaves evenly over the salad and season with salt and pepper.
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22
Serve with the remaining dressing on the side.
