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)
Calcium 4% DV
Potassium 8% DV
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.