Crunchy Greens with Radish
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.
- 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)
- 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
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.