Shared by Remi Attia
Shared by Remi Attia
Arugula and Pomegranate Salad
Yield: 6 servingsTime: 10 minutes
Arugula and Pomegranate Salad
Yield: 6 servingsTime: 10 minutesFamily Journey
Alexandria, EgyptSicilyLos Angeles
New York City
Meals in the Attia family are accompanied by big, vibrant salads. “My family typically changes the salad based on the season and one of my favorite things my grandma did was use fresh herbs and lettuce from her garden,” says Remi Attia, founder of The Nosh Table. This salad, with fresh mint, bright pomegranate and strawberries, and roasted pistachios, is one of Remi’s favorites. Serve alongside her roasted lamb.
Read more of Remi Attia’s family story in “This Grandmother’s Shabbat Table Brought Together Egypt, Italy, and California” and get her recipes for and
Ingredients
Ingredients:
- 4 cups baby arugula
- 2 cups thinly sliced radicchio
- ½ cup pomegranate seeds
- ¼ cup fresh mint, torn or roughly chopped
- ½ cup roasted pistachios, chopped
- ½ cup fresh strawberries, sliced
- ½ cup sheep’s milk feta, crumbled (or non-dairy feta)
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon pomegranate molasses
- ½ teaspoon honey
- ¼ teaspoon Kosher salt
- Freshly ground black pepper, to taste
Preparation
Step 1
In a large bowl, combine the arugula, pomegranate, mint, pistachios, and strawberries (and feta, if using).
Step 2
For the dressing, whisk together the olive oil, lemon juice, pomegranate molasses, honey, salt, and pepper in a small bowl.
Step 3
Toss the dressing with the salad and serve immediately.
