A light starter from Syrian home cooking, this salad combines lettuce, arugula, and parsley with crushed walnuts, pomegranate molasses, and hot pepper. Serve it in a large bowl for sharing at a gathering.
Lightly toast the crushed walnuts in a dry skillet for 3 minutes, until fragrant.
Wash and roughly chop the romaine lettuce, arugula, and parsley. Place them in a large bowl.
Whisk the pomegranate molasses, olive oil, red pepper flakes, and salt in a bowl.
Pour the dressing over the greens, add the toasted walnuts, and toss just before serving.
Important: add the dressing just before serving; otherwise, the greens will release moisture and wilt. Allergen: contains tree nuts (walnuts).
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