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Early winter salad

Early winter salad
Christina House / Los Angeles Times

This Sunday night — unusually early due to a leap year in the Jewish lunar calendar — marks the beginning of Hanukkah, the Festival Of Lights, which commemorates an age-old miracle. According to legend, a tiny amount of oil used ... Read more

Total time: 20 minutes | Serves 3 to 4
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 1 teaspoon honey or date syrup (silan)
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper to taste
  • 1 small head butter or 2 heads Little Gem lettuce, separated and torn into bite-size leaves
  • 1 small Fuyu persimmon, thinly sliced
  • ¼ cup pomegranate seeds, divided
  • ¼ cup sliced red onion
  • 2 pitted Medjool dates, thinly sliced
  • ¼ cup crumbled feta (preferably a creamy Greek or Israeli variety)
  • 3 tablespoons chopped toasted pistachios

Step 1Finely 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.

Step 2In 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.

Note: Adapted from a recipe by Adeena Sussman.


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