Crunchy Greens with Radish 1

Ingredients

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)

How to Make It

Step 1

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

Step 2

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.

Step 3

Remove and discard any limp, larger leaves on the outside of lettuce head, and trim end of lettuce. Quarter lettuce lengthwise.

Step 4

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.

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CL::JG

fresh pomegranate, radish, red wine vinegar, Shallot