Radicchio, pomegranate, walnuts and mint
- Healey
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Serves 4 as a side
Easy
Total time: 30 mins
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You'll find this vibrantly purple salad on the menu at Glasgow's Gloriosa. Try chef Rosie Healey's nutty, nutritious recipe for a dinner party side
Gluten free
Vegan
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Ingredients
Nutrition
-
100g walnuts
-
1 head Treviso or Verona radicchio or chicory
leaves separated
-
50g pomegranate seeds
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a handful of leaves mint
torn
DRESSING
-
1 clove garlic
crushed
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1 tbsp Dijon mustard
-
1 lemon
zested and juiced
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2 tsp white wine vinegar
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100ml extra-virgin olive oil
plus extra to serve
Nutrition: per serving
- kcal438
- fat42.9g
- saturates5.5g
- carbs5.6g
- sugars3.3g
- fibre2.5g
- protein6g
- salt0.5g
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Method
-
step 1
Toast the walnuts in a dry pan until they smell nutty. Cool, then roughly crush with clean hands.
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step 2
To make the dressing, put the garlic, mustard, lemon juice, vinegar and some seasoning into a bowl, and mix well, then slowly add the oil, whisking all the time, to create a thick emulsion.
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step 3
Generously dress the leaves in the dressing so that all the leaves are coated. Assemble the dressed leaves on a plate so that they are ready to catch the pomegranate seeds and walnuts. Scatter over the pomegranate seeds, crushed walnuts, mint and lemon zest, and drizzle with some extra olive oil, if you like.
Try our seared tuna and radicchio recipe
Authors
Healey
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