One more green salad which is ideal accompaniment to any meat, fish, or pasta you serve in the fall or winter.
Iceberg is a very recent addition to the Greek salad greens, and as it is very crunchy and almost tasteless, it pairs beautifully with our quite pungent arugula.
1 small or half a large head iceberg lettuce, coarsely shredded
1 bunch arugula, discard only the hard tips of stems, wash and spin-dry or press into a tea towel, then coarsely chop
A handful of fresh mint leaves, torn into pieces
2-3 small, slightly hot pickled red peppers
1 tablespoons cider vinegar
2 teaspoons pickling brine from peppers (optional)
1 tablespoon pomegranate molasses
2 tablespoons finely chopped scallions –white plus most green
1 teaspoon Dijon mustard
2 teaspoons maple syrup, or 1 teaspoon honey
1/4 teaspoon fine salt or more if you have not used the brine
4 tablespoons fruity olive oil
Freshly ground black pepper
In a large mixing bowl add the iceberg and arugula and toss with your fingers to mix.
Make the dressing: In a jar with lid add the vinegar, brine if using, pomegranate molasses, scallion, mustard. Syrup or honey, salt, and a few grindings of pepper. Close the jar and shake well to mix all ingredients. Taste and correct the flavor with more salt, pepper or molasses.
Drizzle most of the dressing over the salad and toss briefly, then transfer to a serving platter and top with the mint leaves and peppers, drizzling with the rest of the dressing just before serving.