Ingredients
- walnuts 100g
- Treviso or Verona radicchio or chicory 1 head, leaves separated
- pomegranate seeds 50g
- mint a handful of leaves, torn
DRESSING
- garlic 1 clove, crushed
- Dijon mustard 1 tbsp
- lemon 1, zested and juiced
- white wine vinegar 2 tsp
- extra-virgin olive oil 100ml, 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

Nutritional Information
- Kcals 438
- Fat 42.9g
- Saturates 5.5g
- Carbs 5.6g
- Sugars 3.3g
- Fibre 2.5g
- Protein 6g
- Salt 0.5g