Simplicity is bliss. This easy but elegant salad from A Couple Cooks is packed with plant-y nutrition, easy to throw together and gorgeous to boot. Need we say more?
In case your answer was yes, meet the husband and wife team behind the recipe, Alex and Sonja Overhiser. The Overhiser’s are a foodie-photographer duo whose award-winning blog and brand new cookbook, Pretty Simple Cooking, captures the best of modern plant-based cooking. Recipes like the below that are healthy, flexible and simple enough to make a habit of.
Make this easy fiber and nutrient-rich arugula salad for an easy weeknight meal or the next time you’re entertaining a crowd (along with these marinated olives from Pretty Simple)…
Fennel, Pomegranate & Arugula Salad
Serves 4 to 6
Ingredients:
For the dressing:
1 Tbsp lemon juice (½ lemon)
1 Tbsp Dijon mustard
2 Tbsp white wine vinegar
1 Tbsp honey
1⁄8 tsp kosher salt
6 Tbsp extra-virgin olive oil
For the salad:
1 pomegranate (½ cup seeds)
1 small fennel bulb
1 stalk celery
6 cups baby spinach and arugula
or other baby greens, loosely packed
Directions:
For the vinaigrette:
Juice the lemon. In a medium bowl, whisk together the lemon juice, mustard, white wine vinegar, honey and kosher salt. Add 1 tablespoon olive oil and whisk until fully combined. Continue adding the remaining olive oil, 1 tablespoon at a time, whisking until all 6 tablespoons are added and the dressing is creamy and emulsified.
To seed the pomegranate:
Cut the pomegranate in quarters and place them in a large bowl of water. Under the water, gently pull out the seeds with your fingers. Eventually, you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin. As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top. When all of the seeds are extracted, skim off the white pith and strain out the water. Rinse the pomegranate seeds; reserve ½ cup for the salad and store the extra seeds in a sealed container in the refrigerator for
up to 3 days.
For the salad:
Remove the green fronds from the top of the fennel and thinly slice the bulb. Thinly slice the celery. Wash and dry the greens as necessary.
To serve, place the greens on a platter. Top with the fennel, celery, and pomegranate seeds. Toss with the desired amount of dressing to taste.
Notes: To store, reserve any extra dressing in a sealed container in the refrigerator; bring to room temperature before serving.
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
