Some of The Family Kitchen’s more devoted fans may remember my inspiring visit to Andrew Weill’s True Food Kitchen back in March where I first ate a salad tossed with pomegranate seeds. Since then I’ve been using the beautiful little rubies in salads whenever I can. Last week it was this one. The lettuce is Red Oak “artisanal” from Trader Joe’s. Then it’s topped with chopped walnuts, feta, scallions, pomegranate seeds, and, of course, my favorite all-purpose vinaigrette. I served it with pork chops.
The Daily Babble