Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.

Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.

You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Recipe courtesy of Katie Lee

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Homemade Peanut Butter

Recipe courtesy of Alton Brown

Chocolate Peanut Butter Globs

Recipe courtesy of Ina Garten

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Chia Seed Pudding

Recipe courtesy of Giada De Laurentiis

Giant Peanut Butter Sandwich Cookie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories