Pomegranate-Herb Salad Recipe

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. Click here to see 10 Restaurant Kitchen Tips for Home Cooks.