Green Leaf Lettuce, Pomegranate, and Almond Salad

ingredients

• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup extra-virgin olive oil
• 1 1/4 pounds green leaf lettuce (2 heads), trimmed and leaves torn into 2 inch pieces (1 1/4 gallons)
• 1/2 pound watercress (2 bunches), coarse stems discarded and sprigs cut into 1 inch pieces (1 1/2 quarts)
• Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
• 3/4 cup sliced almonds (1/4 cup), toasted

directions

Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.

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.

Cooks' notes:

Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags.

Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container.

Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.