Ingredients
5
tbsp extra-virgin olive oil
1
1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
1/2
lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)
Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
3/4
cup sliced almonds (2 1/4 oz), toasted
Directions
1.
Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
2.
Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.
4.
Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags.
5.
Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container.
6.
Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
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