Christmas Salad

5.0

(1)

2 Reviews

Natasha Phan of L.A.’s Kogi restaurant empire craves this crisp, fresh salad during the holidays, when there’s always an abundance of rich dishes at the table.

By

Food & Wine Editors

Updated on December 7, 2023

Tested by

Food & Wine Test Kitchen

Total Time:

45 mins

Yield:

10 to 12 servings

Cook Mode (Keep screen awake)

Ingredients

Vegetable oil, for frying
24 small square or round wonton wrappers
Kosher salt
Black pepper
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1/2 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice
1 1/2 tablespoons toasted sesame oil
2 medium garlic cloves, finely grated
Large pinch of sugar
3 (4-ounce) bunches of arugula (not baby), trimmed and very coarsely chopped
3/4 pound Belgian endives (4 small), halved lengthwise, cored, and thickly sliced on the bias
2 small fennel bulbs, halved through the core and very thinly sliced crosswise
2 (4-ounce) bunches of watercress, thick stems discarded
1 1/2 cups pomegranate seeds
1 cup thinly sliced scallions

Directions

In a large, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add two or three wonton wrappers at a time to the hot oil and fry over moderately high heat, turning, until browned and crisp, 1 to 2 minutes per batch. Using tongs, transfer to paper towels to drain and season lightly with salt.
In a medium bowl, whisk the soy sauce with the olive oil, shallot, lime zest, lime juice, sesame oil, garlic and sugar. Season the dressing with salt and pepper.
In a large bowl, toss the arugula, endive, fennel, watercress, pomegranate seeds and scallions. Add the dressing and toss. Serve right away, with the crispy wontons.