Olive Magazine
Radicchio, pomegranate, walnuts and mint

Radicchio, pomegranate, walnuts and mint

Published: February 7, 2020 at 2:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

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

  • Vegan
Nutrition:
NutrientUnit
kcal438
fat42.9g
saturates5.5g
carbs5.6g
sugars3.3g
fibre2.5g
protein6g
salt0.5g
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Ingredients

  • 100g walnuts
  • 1 head Treviso or Verona radicchio or chicory, leaves separated
  • 50g pomegranate seeds
  • a handful of leaves mint, torn

DRESSING

  • 1 clove garlic, crushed
  • 1 tbsp Dijon mustard
  • 1 lemon, zested and juiced
  • 2 tsp white wine vinegar
  • 100ml extra-virgin olive oil, plus extra to serve

Method

  • STEP 1

    Toast the walnuts in a dry pan until they smell nutty. Cool, then roughly crush with clean hands.

  • 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.

  • 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.

*This recipe is gluten free according to industry standards


Try our seared tuna and radicchio recipe

Tuna Salad Recipe with Radicchio
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