Letting the raw shallot stand with the salt and vinegar pickles it slightly and mellows the harshness. Long spears of romaine make for a dramatic presentation. Once it's brought to the table, you can coarsely chop the lettuce for easier serving.
1 shallot, thinly sliced into rings
2 tablespoons white or red wine vinegar
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/3 cup fresh pomegranate arils (from about 1/2 pomegranate)
2 tablespoons olive oil
1 tablespoon pomegranate molasses or honey
1 small head romaine or other long-leaf lettuce (such as green leaf)
1 watermelon radish or black radish (or 3 red radishes), thinly sliced into rounds
1/2 cup chopped fresh flat-leaf parsley (tender stems and leaves)
Calcium 4% DV
Potassium 8% DV
Added sugars 2g
How to Make It
Combine shallot and vinegar in a small bowl. Stir in 1/4 teaspoon each salt and pepper, and let stand 5 minutes.
Stir together pomegranate arils, olive oil, and pomegranate molasses in a small bowl. Stir in remaining 1/4 teaspoon each salt and pepper; set aside.
Remove and discard any limp, larger leaves on the outside of lettuce head, and trim end of lettuce. Quarter lettuce lengthwise.
Arrange lettuce on a large platter or divide between 2 plates. Scatter radish slices and parsley over lettuce. Spoon shallots and any liquid over salad, and top with pomegranate mixture.
Dining In (Clarkson Potter, $30).
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