This gorgeous springtime salad has it all—creaminess from the avocado, tartness from the pomegranate seeds, tangy from the pickled onions, salty from the feta, refreshing from the fennel and spicy from the dressing and peppers. I was trying to name this gorgeous salad when it hit me—Persephone!
The greek goddess of the underworld, who is only allowed to come back to earth during the springtime and summer. She’s often depicted holding a pomegranate as that was Hades way of tricking her into returning to his realm. This salad is my ode to the gorgeous goddess—beautiful and complicated with a major edge.
1 head butter lettuce
3/4 cup pickled red onion
1/2 cup apple cider vinegar
2-3 red chili peppers, thinly sliced
1 large fennel bulb, julienne
1 avocado, cubed
1/2 cup pomegranate seeds
1/2 cup crumbled feta
handful fresh mint leaves, thinly sliced
fennel fronds for garnish
2 teaspoons sea salt
black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup champagne vinegar
1 large shallot, minced
1 tablespoon dijon mustard
1-2 teaspoon hot sauce (I prefer a Louisiana style)
pinch sea salt
*Thinly slice your red onion and place into a bowl with apple cider vinegar and 1 teaspoon of salt. Make sure it’s fully covered and let sit as you prepare the salad. Should pickle for 10 minutes or more.
*Clean butter lettuce and rip into small pieces. Place into a large bowl with pomegranate seeds, fennel, avocado, chili peppers, feta, mint leaves and pickled onions. Toss with champagne vinaigrette and dust with remaining sea salt, black pepper and fennel fronds.
photos and styling: Cynthia Groseclose
bowls from The Commons