Let's Eat

Winter salad

(George Boomer for The Boston Globe)
February 9, 2011

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Serves 4

The appealing combination of tart apple, crunchy bell pepper, tart and juicy pomegranate seeds, and savory walnuts is enhanced with olive oil and vinegar. Serve this as a cheerful first course with crusty bread.

1/2 cup coarsely chopped walnuts
1 tart apple, cored and chopped
1 yellow or orange bell pepper, cored and chopped
Seeds from 1/2 pomegranate
Salt and pepper to taste
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 head leaf lettuce, cored and torn in bite-size pieces

1. Set the oven at 350 degrees. On a rimmed baking sheet, toast the walnuts for 10 minutes, shaking the pan several times, until they are aromatic. Set aside to cool.

2. In a bowl, combine apples, bell pepper, pomegranate seeds, and walnuts. Sprinkle with salt and pepper. Toss well. Add oil, then vinegar.

3. Divide the lettuce among 4 salad plates. Add some of the apple mixture to each. Add another sprinkle of salt.

Allison Boomer