Lamb’s Lettuce with Pomegranate and Vinaigrette

Lamb’s lettuce with pomegranate seeds, shallot and a simple oil-and-vinegar dressing. A quick side salad, with an optional pomegranate vinegar variation.

06.01.2019

Lamb’s lettuce and pomegranate salad with vinaigrette as a side dish

I like lamb’s lettuce with a simple vinaigrette: three parts oil to one part vinegar, a little sugar and finely diced shallot. Pomegranate seeds add freshness and a little crunch.

Lamb’s lettuce with pomegranate seeds and shallot vinaigrette on a plate

Wash and dry the lamb’s lettuce

Remove wilted leaves and coarse root ends. Gently wash the lettuce in cold water, changing the water if needed. Drain well or spin carefully so the dressing will cling to the leaves.

A simple oil-and-vinegar dressing

Mix the vinegar, sugar, salt and pepper first. Add the rapeseed oil and whisk with a fork or small whisk. Finely dice the shallot and stir it in. The recipe makes four small side portions.

Can I use pomegranate vinegar?

Yes, replace the tablespoon of plain vinegar with pomegranate vinegar. Taste before adding sugar, as sweetness varies between products. In the basic recipe, the pomegranate flavour comes from the seeds; no pomegranate syrup is needed.

Dress just before serving

Gently toss the lettuce and pomegranate seeds with the dressing shortly before eating. To prepare ahead, keep the washed leaves and dressing separate.

Close-up of lamb’s lettuce with pomegranate and oil-and-vinegar dressing

Kitchen tip

Shake the dressing in a small screw-top jar when preparing ahead. Shake it again just before pouring over the dry lettuce.

Serve as a small side salad, adding the dressing at the last moment.

Easy recipe