- 4 large garlic cloves, peeled
- 1 teaspoon plus 1/4 cup olive oil
- 2 1/2-inch-thick red onion slices
- 1/4 cup pomegranate juice
- 1/4 cup fresh lime juice
- 1 tablespoon pomegranate molasses
- 1 tablespoon minced seeded serrano chiles
- 3/4 teaspoon aniseed, ground in spice mill
- 2 1/2 tablespoons chopped fresh cilantro
- 4 large navel oranges
- 5 cups thinly sliced red cabbage
- 3 large bunches watercress, thick stems trimmed (about 10 cups)
- 5 green onions, trimmed, cut into thin matchstick-size strips
- 2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices
- Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro.
- Cut off all peel and white pith from oranges. Cut between membranes to release segments.
- Combine cabbage, watercress, green onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.
- A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan ().