Bibb and Radicchio Salad with Persimmons and Pomegranates |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Serve this salad alongside broiled salmon. Ingredients:
1 pomegranate |
1 tablespoon balsamic vinegar |
1 tablespoon red wine vinegar |
2 teaspoons extravirgin olive oil |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
4 cups torn bibb lettuce (about 2 small heads) |
4 cups torn radicchio (about 1 small head) |
1 ripe fuyu persimmon, halved lengthwise and thinly sliced |
Directions:
1. Cut pomegranate in half. Remove seeds from one pomegranate half, being careful not to burst the individual juice sacs; set seeds aside. Squeeze 2 tablespoons juice from other pomegranate half using a citrus reamer or juicer. Combine pomegranate juice, balsamic vinegar, red wine vinegar, oil, salt, and pepper, stirring with a whisk.
2. Combine lettuce, radicchio, persimmon, and pomegranate seeds in a large bowl. Drizzle juice mixture over lettuce mixture; toss gently to coat. Serve immediately.
|
|