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'Nzalata Di Natali

Ready In: 20 Minutes

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Serves 4

½ whole head curly endive, cut into 2" long pieces
4 tender stalks celery, cut into 1/4" slices
2 tbsp or more capers
10 whole sicilian olive, pitted and coasely chopped
Seeds from 1 whole pomegranate
1/4 cup extra-virgin olive oil q.b.
2 whole seedless orange, with skins and pith completely removed, sliced 1/4" thick
1 whole large lemon, seeds removed, sliced 1/8" thick

In two separate small saucepans, boil some water and in one cook the endive for 1 or 2 minutes. Remove and drain well. In the other, cook the celery for 4 or 5 minutes and remove and drain well. Set both aside.
Mix the endive and celery, capers, olives, and 2 tablespoons of the pomegranate seeds together with some olive oil (as much as you like but use a nice amount). Mound the mixed salad up on a plate and surround it with the sliced oranges and, here and there, the lemon slices. All around the border place the remaining pomegranate seeds like a necklace. Serve cool but not cold.