This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It’s a dramatic, holiday-worthy plate and a welcome course for vegetarians. Ingredients 6 cups torn escarole 2 cups thinly sliced Belgian endive (about 2 heads) 1 cup thinly sliced radicchio 1 cup pink grapefruit sections 1 cup navel orange […]
Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch. Ingredients 1 navel orange 1 pink grapefruit 3 tablespoons extra-virgin olive oil 1 tablespoon white balsamic vinegar 1 tablespoon honey 4 cups thinly sliced […]