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Crunchy Greens with Radish

Crunchy Greens with Radish


Yield

Serves 6 (serving size: 3/4 cup)

Letting the raw shallot stand with the salt and vinegar pickles it slightly and mellows the harshness of raw onion. Long spears of romaine make a dramatic presentation. Once brought to the table, you can coarsely chop the lettuce for easier serving.

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)

Nutritional Information

  • Calories 85
  • Fat 5g
  • Satfat 1g
  • Unsatfat 4g
  • Protein 2g
  • Carbohydrate 10g
  • Fiber 2g
  • Sodium 175mg
  • Calcium 4% DV
  • Potassium 8% DV
  • Sugars 4g
  • Added sugars 2g

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.


Watch the video: EAT LIKE A FARMER: Radish Top Pesto