- Portion size 4 servings
- 1 (or 2 small) pita bread cut_into bite-size pieces
- 1 head Boston leaf lettuce
- 1 cup sliced cucumber
- 1/3 cup toasted chopped pecan
- 1 pinch salt
- 1 pinch pepper
- 1 large pomegranate
- 1/4 cup fresh lemon juice
- 1 clove garlic minced
- 3/4 teaspoons ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
Preheat oven to 375°F (190°C).
Cut pomegranates into quarters; gently squeeze out seeds and juice into bowl, peeling away skin layers if necessary. Strain to separate seeds from juice; reserve seeds and juice.
Whisk lemon juice, garlic, cumin, pepper, coriander, and salt into juice, gradually whisk in olive oil. (Make-Ahead: Cover and refrigerate for up to 24 hours; bring to room temperature and whisk before serving.) Reserving some seeds to sprinkle on top as garnish, stir seeds into vinaigrette.
Spread pita on rimmed baking sheet; toast for 8 minutes or until crisp and lightly golden. Let cool. Tear lettuce into bite-size pieces. In salad bowl, toss together lettuce, cucumber, pecans and pita pieces. Toss with 3/4 cup (175 mL) of the vinaigrette. Season with salt and pepper.