Endive and Pomegranate Salad Recipe

Endive and Pomegranate Salad Recipe

  • Dressing
  • 6 tablespoons pomegranate juice
  • 3 tablespoons canola oil
  • 2 teaspoons Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Salad
  • 2 large navel oranges
  • 2 Belgian endives
  • 1 cup watercress
  • 1 avocado
  • 12 medium cooked shrimp (optional)
  • 1 cup pomegranate seeds (see Tip)
  1. To prepare dressing: Whisk dressing ingredients in a small bowl.
  2. To prepare salad: Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges. Wipe endives with a damp cloth (do not soak–they tend to absorb water); cut into 1/4-inch-thick slices. Wash and dry watercress. Peel and pit avocado; cut into thin slices lengthwise.
  3. To assemble salads: Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.
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