Frisée and Radicchio Salad with Apples and Pomegranate


	[X] Loading

AddToAny

Frisée and Radicchio Salad with Apples and Pomegranate

Recipe courtesy of :

Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program

Description

Bitter frisée and and radicchio are tempered by mild and tender baby greens, then contrasted beautifully with sweet, tart apples and pomegranate. Toasted walnuts add crunch, and a sprightly apple cider vinaigrette ties it all together. Add cooked chickpeas to make this gorgeous salad a meal. A Chef Sara Boan (Compassionatecuisine.org) recipe.

Ingredients

1 head

Radicchio (washed, dried, and cut into bite-size pieces)

8 ounces

Mixed Baby Greens (washed and dried if not pre-washed)

4

Apples ( large, such as Honeycrisp or Fuji, cut into chunks and tossed with 1 tablespoon lemon juice)

2⁄3 cups

Pomegranate Seeds (from 1 medium pomegranate; see tip below)

1⁄2 cup

Walnuts (toasted and coarsely chopped)

For the Salad

1 head

Frisée (washed, dried, and cut or torn into bite-size pieces)

For the Vinaigrette

3⁄4 cups

Extra Virgin Olive Oil

1⁄4 cup

Apple Cider

1⁄4 cup

Apple Cider Vinegar

1

Shallot (small, minced)

1 tablespoon

Dijon Mustard

1 tablespoon

Maple Syrup

1 1⁄2 teaspoon

Salt

1⁄2 teaspoon

Freshly Ground Pepper

Summary

Yield	Servings

This recipe is:

Gluten-Free, Soy-Free

Instructions

First, make the vinaigrette: place all of the vinaigrette ingredients in a medium bowl and whisk until emulsified. Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until well-combined. Refrigerate until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week.
In a large serving bowl, gently toss together the endive, radicchio, mixed baby greens, and apple pieces. Drizzle with approximately half the vinaigrette, toss again, and add additional vinaigrette as needed until the salad is lightly and evenly coated. Sprinkle with the pomegranate seeds and walnuts, and serve immediately. (If making ahead, do not dress the salad until serving time to keep the greens from wilting.)

Notes

* To remove seeds from the pomegranate: Cut the tips off the top and bottom so you can see where the seeds are. Use a knife to score the pomegranate from top to bottom between the seed sections, cutting just deep enough to get through the thick skin. Pull the pomegranate sections apart. Hold each section, seed side down, over a large bowl and hit the pomegranate with a wooden spoon to dislodge the seeds into the bowl below. Continue until the seeds are mostly removed, then pick out the remaining seeds with your fingers. Repeat with the other pomegranate sections.