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Foraging with Alexis Nikole Nelson.
This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. We supplement sweet romaine lettuce with pleasantly bitter radicchio and also toss in some parsley (or mint, or a combination of the two) for added aroma and herbal notes. Hard-cooked eggs cut into wedges lend substance to the salad, making it hearty enough to serve as a light main. Either whole-grain or Dijon mustard works nicely in the dressing, balancing the sweetness of the pomegranate molasses, so use whichever you prefer or what you have on hand.
tablespoons orange juice OR white wine vinegar
tablespoons pomegranate molasses
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