Watercress Salad With Shallot-Pomegranate Vinaigrette

1. 1

   Clean and prep the watercress by destemming long tough stems and cutting the rest into finger length pieces. Ideally, if time permits, once the greens are washed, they should be covered with a damp clean dish towel and stored in the fridge for at least an hour. This lets the greens really crisp up. Peel the pomegranate and deseed, removing the white membranes. (If using pomegranate juice instead of molasses, cut the pomegranate in half and juice one half on a manual citrus juicer.)

2. 2

   Toast the sunflower seeds in a dry pan over medium low heat for about five minutes, until slightly browned and fragrant.

3. 3

   Make the vinaigrette by dicing the shallot finely. Place in the bottom of a mixing bowl or the salad serving bowl and sprinkle with a pinch of salt. Add the lemon juice and pomegranate molasses. Let steep for about five minutes. Add the whole grain mustard and then slowly whisk in the oil in a steady stream to emulsify. Emulsifying a vinaigrette is tricky and is easier to do in a food processor or blender but then you mush and mash up the integrity of the diced shallots. I can never decide which is better and so go back and forth. Make a decision you're comfortable with and live with it! When the dressing is finished, whisk in the herbs.

4. 4

   Assemble the salad with the pomegranate seeds, sunflower seeds, and watercress. Dress with dressing and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.