Frisée and Radicchio Salad with Apples and Pomegranate

Recipe courtesy of : 
Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program


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 ( recipe.


1 head
Radicchio (washed, dried, and cut into bite-size pieces)
8 ounces
Mixed Baby Greens (washed and dried if not pre-washed)
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
Shallot (small, minced)
1 tablespoon
Dijon Mustard
1 tablespoon
Maple Syrup
1 1⁄2 teaspoon
1⁄2 teaspoon
Freshly Ground Pepper


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