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Radicchio, Shaved Fennel, and Pomegranate Salad

3.8

(1)

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Radicchio, Shaved Fennel, and Pomegranate SaladDiana Yen, food and prop styling by Diana Yen

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes 6 to 8 servings

Ingredients

For the dressing:

1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon whole-grain Dijon mustard
Kosher salt
Feshly ground pepper

For the salad:

1 medium fennel bulb, trimmed and thinly sliced using a sharp chef's knife or a mandoline
6 ounces radicchio (preferably Treviso), trimmed, leaves separated and torn if large
1 small bunch chives, cut into 2-inch lengths
1/3 cup pomegranate seeds

Preparation

  1. In a large serving bowl, whisk together oil, vinegar, shallot, and mustard. Season with salt and pepper. Add the fennel and radicchio; toss to combine with dressing. Let sit for 5 minutes to soften. Serve topped with chives and pomegranate seeds.

TagsSaladRadicchioChicoryLeafy GreensVegetableFennelRoot VegetablePomegranateFruitChiveHerbs & SpicesStarterSideDinnerDairy FreeGluten FreeNut FreeRawVeganVegetarianKetoQuick30 Minutes or LessNo-CookEpicurious

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