Bibb and Radicchio Salad with Persimmons and Pomegranates
6 servings (serving size: 1 1/3 cups)
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
How to Make It
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.
Combine lettuce, radicchio, persimmon, and pomegranate seeds in a large bowl. Drizzle juice mixture over lettuce mixture; toss gently to coat. Serve immediately.
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