Cilantro Salad Recipe

Wash and dry greens

Rinse cilantro, watercress and baby arugula thoroughly. Spin or pat dry so leaves are nearly dry to the touch. Trim any coarse stems from cilantro if desired, leaving tender stems for flavor.

Prepare cucumber and pomegranate

Thinly slice the cucumber into half-moons or rounds (about 1/8" thick). If you haven't seeded the pomegranate, remove arils and measure 1 cup.

In a small bowl or jar combine minced garlic, lime juice, honey (if using), and both oils. Whisk or shake vigorously until combined.

Season with kosher salt and freshly ground black pepper. Taste and adjust: add more lime for acidity, honey for sweetness, or salt for seasoning. The vinaigrette should be bright and slightly garlicky.

Let the vinaigrette sit for 5 minutes to allow garlic to mellow and flavors to marry.

Toast almonds

Place sliced/chopped almonds in a dry skillet over medium heat. Stir frequently for 2–3 minutes until fragrant and lightly browned. Remove to a plate to stop cooking.

Toast sesame

In the same skillet, add sesame seeds and toast 1–2 minutes until fragrant and lightly golden. Watch carefully to prevent burning.

In a large bowl, combine the dried cilantro, watercress, baby arugula and sliced cucumber. Toss gently to mix.

Add pomegranate arils, toasted almonds, toasted sesame seeds and fried shallots to the bowl. Reserve a small pinch of fried shallots and pomegranate for garnish if desired.

Drizzle the garlic olive oil-lime vinaigrette over the salad — start with about 2 tablespoons and toss gently; add more if needed to coat lightly. Taste and adjust seasoning with additional salt, pepper, or lime juice.

Transfer to a serving platter or individual plates. Sprinkle reserved fried shallots and extra sesame seeds on top for crunch and visual contrast. Serve immediately.