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Winter Salad with Pomegranates

Late Winter Cobb Salad with Pomegranates

Course Salad
Cuisine American
Keyword Late Winter Cobb Salad with Pomegranates
Author Jane, adapted from "What's Gaby Cooking: Everyday California Food," by Gaby Dalkin


For the Croutons

  • 1/2 loaf French bread, (a few days old), crust removed and torn into bite size pieces
  • 6 tablespoons extra virgin olive oil
  • 4 cloves garlic, chopped
  • 2 teaspoons kosher sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried Italian seasoning

For the Salad

  • 3-4 small heads little gem lettuce, torn into bite size pieces
  • 1 cup pomegranate seeds
  • 2 Persian cucumbers, sliced
  • 2 Satsuma Mmandarin oranges, peeled and sectioned
  • 1 Honeycrisp apple, cored and cut into cubes
  • 1 small fennel bulb, cored and thinnly sliced

Lemon Vinaigrette

  • 1 lemon, juiced
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, mashed and minced
  • 1 small shallot, finely chopped
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste


To make the Vinaigrette

  • Combine all ingredients in a small bowl or mini food processor, whisk or process to combine.
  • Taste for salt and pepper. Can be stored in an airtight jar for up to 5 days in the fridge.

To make the croutons

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Place the bread pieces on the baking sheet. Drizzle with the olive oil and sprinkle the garlic, salt, pepper, and spices. Toss to combine.
  • Bake for 15-20 minutes, Toss and stir the croutons half way through the cooking time. Remove from oven and cool.

To make the salad

  • In a large bowl or platter, line the bottom with the lettuce. Artfully add the remaining ingredients. Toss with just enough vinaigrette to moisten the salad. Season with more salt and pepper if needed.