Ingredients
- 10 spinach leaves
- 130 gr leafy green lettuce
- 45 gr pomegranate seeds
- 30 ml lemon juice
- 18 gr pine nuts
- 30 ml extra-virgin olive oil
Place pine nuts in a skillet & toast them over a moderate heat until golden brown. Stir constantly, set aside. Roll spinach leaves into a tight cigar shape & cut crosswise into 0 cm chiffonade or shreds. Combine lettuce & spinach in a salad bowl. Drizzle with oil, season with salt & pepper, toss to mix. Sprinkle with pomegranate seeds, pine nuts & lemon juice. Yamuna Devi, "Yamuna's Table"
