Christmas Salad

Active Time: N/ATotal Time45 MIN
Yield: Serves : 10 to 12

Natasha Phan of L.A.’s Kogi restaurant empire craves this crisp, fresh salad during the holidays, when there’s always an abundance of rich dishes at the table.Slideshow: More Christmas Side Dish Recipes


  • Vegetable oil, for frying

  • 24 small square or round wonton wrappers

  • Kosher salt
  • Pepper
  • 1/4 cup plus 2 tablespoons soy sauce

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 1 shallot, minced

  • 1/2 teaspoon finely grated lime zest plus 
1/4 cup fresh lime juice

  • 1 1/2 tablespoons toasted sesame oil

  • 2 medium garlic cloves, finely grated

  • Large pinch of sugar

  • Three 4-ounce bunches of arugula (not baby), trimmed and very coarsely chopped

  • 3/4 pound Belgian endives (4 small)—halved lengthwise, cored and thickly sliced on the bias

  • 2 small fennel bulbs, halved through the core and very thinly sliced crosswise

  • Two 4-ounce bunches of watercress, thick stems discarded

  • 1 1/2 cups pomegranate seeds 

  • 1 cup thinly sliced scallions

How to Make It

Step 1    

In a large, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add 2 or 
3 wonton wrappers at a time to the hot oil and fry over moderately high heat, turning, until browned and crisp, 1 to 2 minutes per batch. Using tongs, transfer to paper 
towels to drain and season lightly with salt. 

Step 2    

In a medium bowl, whisk the soy sauce with the olive oil, shallot, lime zest, lime juice, sesame oil, garlic and sugar. Season the dressing with salt and pepper. 

Step 3    

In a large bowl, toss the arugula, endive, fennel, watercress, pomegranate seeds and scallions. Add the dressing and toss. Serve right away, with the crispy wontons.

Make Ahead

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