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Romaine and Radicchio Salad with Olives, Eggs and Pomegranate Vinaigrette

4 to 6 Servings

20 minutes

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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.

4 to 6

Servings

Tip

Don’t forget to pull off and discard the bruised outer leaves from the head of romaine. Closer to the core, the leaves are sweeter.

20 minutes

Ingredients

Directions

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