This recipe, from The Sprouted Kitchen Cookbook, is called “The House Salad” in that book and I can see why. The ingredients are easy to find and well paired, and the dressing! I love it! With equal parts crème fraîche and olive oil it’s the best of both worlds between a creamy dressing and a vinaigrette. Bites of salad with parmesan cheese taste reminiscent of caesar salad.
I made this versatile salad a couple of days ago as an accompaniment to shrimp pasta, but it would be equally at home alongside a nice steak. The pomegranate seeds were what I consider a splurge even at Trader Joe’s, but one container can stretch across two salads for sure, especially since they’re sprinkled on at the end. I gave the measurements as they’re given in the book, though honestly, I didn’t measure the seeds or the cheese. So if you’re a measurer, measure, and if you’re an eye-er, eye it! It’s all good :)
Recipe adapted from The Sprouted Kitchen Cookbook
For the salad:
1 large head butter lettuce, leaves washed, dried, and torn
1 small jicama, peeled and cut into ¼-inch matchsticks
⅓ cup pomegranate seeds
1 orange, peeled and sliced (cut each segment in half)
1 cup shaved parmesan cheese
For the dressing:
2 ½ tablespoons crème fraîche
2 tablespoons extra virgin olive oil
1 teaspoon honey
1 scallion, white part only, finely chopped
2 tablespoons apple cider vinegar
½ teaspoon salt
½ teaspoon freshly ground pepper
Whisk together crème fraîche, olive oil, and honey in a small bowl. Whisk in the scallion, vinegar, salt, and pepper. Set aside.
In a large salad bowl, toss the lettuce, jicama, and orange pieces with the dressing. Divide among bowls (4-6) and sprinkle pomegranate seeds and cheese shavings over each to serve.