Salad of Winter Greens with Pomegranate Seeds and Warm Raspberry Dressing

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009

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Can't find pomegranates? Use fresh raspberries instead.

  • Servings: Serves 8
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Salad

Ingredients

For the salad:
1 head endive, washed, dried and torn into bite-size pieces
6 - 8 leaves red tipped leaf lettuce, washed, dried and torn into bite-size pieces
6 - 8 leaves romaine lettuce, washed, dried and torn into bite-size pieces
1 small head of radicchio, cored and cut into julienne
1 pomegranate, quartered, seeds separated and reserved from the white membrane which is discarded
 
For the dressing:
1/4 c. raspberry vinegar
1 Tbsp. Dijon mustard
2 cloves garlic, peeled and crushed
3/4 c. olive oil

Directions

Combine all the salad ingredients in a large bowl
Place the first vinegar, Dijon mustard and garlic in a 1.5-qt. sauce pan over low heat. Gradually add the olive oil until completely incorporated. While still warm, pour over the salad greens; toss and serve immediately.