Watercress salad with shallot-pomegranate vinaigrette

Enjoy the vibrant flavors of watercress salad with a tangy shallot-pomegranate vinaigrette. A perfect balance of freshness and zest in every bite.

Ingredients:

• 3 bunches watercress
• 1 pomegranate
• 1/4 cup sunflower seeds
• 1 shallot
• 1 lemon, juiced
• 1 tablespoon pomegranate molasses (could substitute juice of half the pomegranate if that makes it easier)
• 2 tablespoons whole-grain mustard
• 1/4 cup extra virgin olive oil (or cold pressed sunflower oil)
• 2 tablespoons chopped chives or parsley

Instructions:

1. Prepare the watercress by removing tough stems and cutting the rest into short pieces. If possible, after washing the greens, cover them with a moist dish towel and refrigerate for at least an hour to make them crisp. Remove the seeds from the pomegranate, getting rid of the white parts. (If opting for pomegranate juice instead of molasses, squeeze one half of the pomegranate manually using a citrus juicer.)
2. Brown the sunflower seeds by cooking them in a dry pan on medium low heat for roughly five minutes, until they become fragrant.
3. Create the vinaigrette by finely chopping the shallot. Place it at the bottom of a mixing bowl or salad serving bowl, sprinkle with salt. Add lemon juice and pomegranate molasses. Allow it to sit for about five minutes. Mix in the whole grain mustard and slowly combine the oil in a continuous stream to blend well. It can be challenging to mix a vinaigrette, a food processor or blender can make it easier, although it might break down the diced shallots. Making a choice between hand mixing and using a tool is up to personal preference. Once the dressing is ready, add the herbs and whisk everything together.
4. Assemble the salad with pomegranate seeds, sunflower seeds, and watercress. Pour the dressing over the salad and serve immediately.

Summary:

• Calories: 1097 kcal
• Fat: 77 g
• Protein: 23 g
• Carbs: 99 g
• Potassium: 2568 mg
• Magnesium: 298 mg