Boston Lettuce Salad
with Pomegranate Dressing

Serves 4


  • 2 heads Boston Lettuce, chopped and washed
  • 1 bunch radishes, tops discarded, radishes sliced, washed
  • 1 yellow onion, peeled and cut into 1/2-inch slices
  • 2 garlic cloves, peeled
  • 1 jalapeno pepper
  • 1 cup & 1 Tbsp. olive oil, divided
  • 1/3 cup pomegranate juice
  • 1/3 cup lime juice
  • 1 Tbsp. honey
  • 1/2 tsp. ground cumin
  • 1 Tbsp. cilantro
  • Salt & pepper

Preheat oven to 350 degrees.

Heat 1 tablespoon olive oil in a large oven proof sauté pan over medium high heat. Add onion slices and brown. Turn onions over and add garlic and jalapeno. Cook another 2 minutes and then place pan in oven. Cook until the onions are a deep golden brown. Remove from pan and let cool completely. Chop onions and garlic and put into a mixing pan. Remove seeds from jalapeno and mince. Add to your liking. Whisk in both juices as well as honey and cumin. Slowly whisk in olive oil and cilantro and season with salt and pepper. Lightly coat lettuce and radishes with dressing. Serve.