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Early winter salad

Time 20 minutes
Yields Serves 3 to 4
Early winter salad
(Christina House / Los Angeles Times)
1

Finely zest and juice the lemon (reserve the zest and 1 tablespoon juice for the labneh) and combine it with the oil, honey and mustard in a small sealable jar and shake until creamy. Season with a scant ½ teaspoon salt and several grinds of pepper, or to taste, and shake again.

2

In a salad bowl, arrange the lettuce, persimmon, half the pomegranate seeds, red onions and dates. Drizzle the dressing over the salad, toss, and sprinkle with the feta, pistachios and remaining pomegranate seeds.

Adapted from a recipe by Adeena Sussman.

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