Arugula Salad with Pomegranates and Pistachios from The Side Dish Handbook by Tori Ritchie
Put a bowl in the sink. Cut the pomegranate in half horizontally (through the equator rather than through the stem end). Working over the bowl, put half of the pomegranate, cut side down, on the pa...
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Ingredients
- 1 pomegranate
- ½ cup (2 oz/60 g) pistachio meats
- 5 oz (155 g) small arugula leaves, rinsed and spun dry
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- Salt
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