Lettuce with Pomegranate & Pine Nuts

This salad takes the Mediterranean approach. Five simple ingredients, no heavy dressing, and a focus on contrast in every bite. Torn lettuce and finely shredded spinach provide soft, leafy texture, while toasted pine nuts and tart pomegranate seeds deliver crunch, sweetness and acid.

The chiffonade technique on the spinach is the small detail that separates this from generic salads. Rolling spinach leaves into a tight cigar shape and cutting crosswise into ⅛-inch ribbons creates fine green strands that wrap around every fork. This delivers more spinach in every bite than torn or whole leaves.

Toasting the pine nuts is non-negotiable. Raw pine nuts taste flat and mildly piney. Dry-toasted in a hot skillet until golden, they become nutty, fragrant and sweet. Stir constantly. Pine nuts go from perfect to burnt in 30 seconds.

Pro Tips

• Use baby spinach if you can find it. Mature spinach has tougher stems that need trimming and can taste mineral-y.
• Sprinkle the pomegranate seeds at the very end so they sit on top and look like jewels. Tossing them in stains the lettuce pink.
• Dress the salad just before serving. Acid from lemon juice wilts greens within minutes.

Variations

• Crumble feta or shaved parmesan on top for a saltier finish.
• Swap pine nuts for toasted walnuts or pistachios for a heartier crunch.
• Add thinly sliced red onion or sliced pear for additional layers of flavor.