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.

Alison Roman
This Story Originally Appeared On cookinglight.com

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Credit: Justin Walker

Recipe Summary test

active:
10 mins
total:
15 mins
Yield:
Serves 6 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shallot and vinegar in a small bowl. Stir in 1/4 teaspoon each salt and pepper, and let stand 5 minutes.

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  • 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.

Source

Dining In (Clarkson Potter, $30).

Nutrition Facts

85 calories; fat 5g; saturated fat 1g; protein 2g; carbohydrates 10g; fiber 2g; sodium 175mg; sugars 4g; added sugar 2g.
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