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Romaine and Radicchio Salad with Olives, Eggs and Pomegranate Vinaigrette
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
-
3
tablespoons orange juice OR white wine vinegar
-
2
tablespoons pomegranate molasses
Directions
-
01In a large bowl, whisk together the orange juice, molasses, oil, mustard, ½ teaspoon salt and ¼ teaspoon pepper.
Pardon the interruption
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August 13, 2023
Big Flavor
Ended up using radicchio and more of a green leaf, just as a CSA-killer. Used white wine vinegar and a mix of mint and parsley and upped the eggs to three. Lovely smack in the mouth!
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