This bright green and red salad is inspired by the herb salad with toasted cashews served at Carmella. Plus, it utilizes the best trick I learned at Carmella: de-seeding pomegranates in a snap. Since herbs have a tendency to darken when cut, make sure they are completely dry after washing them (the best way to wash them is to leave them tied in bunches and let them soak in cold water for a few minutes, swirling the water occasionally to remove any dirt) before slicing. And don't worry if you have uneven or whole leaves; that's part of this salad's charm.
- 2 pomegranates
- 2 bunches parsley (about 6 cups of leaves)
- 1 bunch cilantro (about 2 cups of leaves)
- ½ bunch mint (about 1-1 ½ cups of leaves)
- 4 cups baby arugula leaves
- ½ teaspoon kosher salt
- ¼ cup plus 1 tablespoon olive oil
- 2 tablespoons lemon juice
Slice the pomegranates in half lengthwise. Make 5-6 incisions at a 20-degree angle into the base of each half. Over a bowl, place the pomegranate half seed-side down into your palm and whack the top of the fruit with a spoon. Repeat until there are no more seeds left in the fruit. Remove any yellow pith that might have fallen out along with the seeds. Place the seeds into a large salad bowl.
Cut the parsley, cilantro, and mint: Leaving the herbs tied in bunches and using a sharp knife, thinly slice the herbs starting at the top of the bunch. Once you reach mostly stems, discard the bunch. Add the herbs to the bowl.
Take the arugula and form it into a ball. Using the same single slicing motion, cut the arugula into small pieces. Add to the salad bowl along with the salt, olive oil, and lemon juice. Combine well and serve immediately.