Photo: Justin Walker
Active Time
10 Mins
Total Time
15 Mins
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.

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.

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