Pomegranate and Papaya Salad with Ginger Dressing

Pomegranate and Papaya Salad with Ginger Dressing

2 tablespoons lemon juice

½ tablespoon white wine vinegar

1 clove garlic, chopped finely

1 teaspoon freshly grated ginger or a generous ¼ teaspoon powdered

1 teaspoon sugar

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

¼ cup olive oil

1 medium pomegranate, seeded

2 heads endive, separated into leaves

3 quarts baby lettuce or other torn lettuce leaves

1 medium papaya, peeled, seeded and cut into 1/2-inch cubes

2 tablespoons thinly sliced green part of green onion



Mix lemon juice and the next 6 ingredients; whisk in oil and then reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing, then reserve. Toss lettuce with remaining dressing and mound over endive leaves. Top with reserved papaya, then sprinkle with pomegranate arils and green onion.


Makes 6 servings.