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Mixed Herb Salad with a Pomegranate Vinaigrette, Sacha Served What

Mixed Herb Salad with a Pomegranate Vinaigrette

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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean
Servings 4

Equipment

Ingredients
  

For the Salad:

  • 6 scallions thinly sliced
  • ½ cup plus 2 tablespoons roughly chopped fresh dill
  • 1 ½ cups roughly chopped fresh parsley
  • ½ cup roughly chopped fresh mint
  • 1 cup basil leaves packed, torn in half
  • 1 cup microgreens or baby watercress
  • 1 ½ cups roughly chopped baby arugula
  • 10 French finger radishes thinly sliced lengthwise on a mandoline
  • 3 Persian cucumbers halved lengthwise and thinly sliced into half moons
  • 3 tablespoons finely diced preserved lemon
  • Pomegranate Vinaigrette recipe below
  • Crispy Chickpeas

For the Pomegranate Vinaigrette:

  • 2 tablespoons pomegranate molasses
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • ¼ teaspoon Kosher salt
  • Freshly ground black pepper to taste
  • 6 tablespoons extra-virgin olive oil

Instructions
 

For the Salad:

  • In a large mixing bowl, toss together all the ingredients aside from the Pomegranate Vinaigrette and Crispy Chickpeas. Dress the salad with vinaigrette, to taste. Add more salt and pepper, if needed, and 1/4 cup of Crispy Chickpeas; toss to combine. Serve in a bowl with as many of the crispy chickpeas as you'd like on top.

For the Pomegranate Vinaigrette:

  • In a medium-sized mixing bowl, whisk together the pomegranate molasses, vinegar, honey, salt and pepper. Slowly stream in the olive oil, while continuously whisking, until emulsified. Taste and season with more salt and pepper, if needed (I prefer my vinaigrettes to be more acidic, however if you think it’s too tangy, whisk in another tablespoon of olive oil).

Notes

Prep and Storage Notes:
  • All of the ingredients aside from the Preserved Lemon, Pomegranate Vinaigrette and Crispy Chickpeas can be prepped and tossed together ahead of time. Dress when ready to serve.
  • The Pomegranate Vinaigrette: Can be made up to 1 week ahead of time and stored in an airtight container in the refrigerator. 
  • The Crispy Chickpeas: Do not place them in the refrigerator, they will get soggy. They can be stored in an airtight container in your pantry for up to 5 days.
Keyword easy, fresh herbs, light, Tangy
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