I like to make this salad at New Year’s because it combines lentils, which are representative of wealth and fortune in the Mediterranean, and pomegranate seeds which represent passion and vitality along with crisp greens known for healthfulness. By serving this dish to guests, you’re subconsciously offering them good tidings of wealth, love, health, and longevity all in one. In addition, the contrasting, red, green, and brown colors are stunning and the crunch of the pomegranate seeds is the perfect contrast for the tender lentils.
Ingredients:
1/2 cup lentils, rinsed, drained, and sorted
1 bay leaf
4 cups mixed field greens or baby greens
1 ripe pomegranate, seeds removed and juice reserved (about 1/2 cup seeds and 1/2 cup juice)
1 teaspoon pomegranate molasses
2 tablespoons extra virgin olive oil
Salt
Freshly ground pepper
1/2 cup lentils, rinsed, drained, and sorted
1 bay leaf
4 cups mixed field greens or baby greens
1 ripe pomegranate, seeds removed and juice reserved (about 1/2 cup seeds and 1/2 cup juice)
1 teaspoon pomegranate molasses
2 tablespoons extra virgin olive oil
Salt
Freshly ground pepper
Preparation:
Place lentils in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to low, and add bay leaf. Simmer, uncovered for 30 minutes, or until tender. Drain, discard bay leaf, and reserve. Divide mixed greens evenly between 4 salad plates. Sprinkle pomegranate seeds over the lettuce. In a small bowl, whisk together pomegranate juice in molasses. Slowly pour in olive oil while whisking vigorously for form a homogenous dressing. Taste and season with salt and pepper as needed. Sprinkle lentils evenly over salad and drizzle dressing over the top.
Place lentils in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to low, and add bay leaf. Simmer, uncovered for 30 minutes, or until tender. Drain, discard bay leaf, and reserve. Divide mixed greens evenly between 4 salad plates. Sprinkle pomegranate seeds over the lettuce. In a small bowl, whisk together pomegranate juice in molasses. Slowly pour in olive oil while whisking vigorously for form a homogenous dressing. Taste and season with salt and pepper as needed. Sprinkle lentils evenly over salad and drizzle dressing over the top.