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


  • 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


  • 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.



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