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Radicchio, pomegranate, walnuts and mint

Name: Radicchio, pomegranate, walnuts and mint
Total time: 30 min
Ingredients: walnuts 100g; Treviso or Verona radicchio or chicory 1 head, leaves separated; pomegranate seeds 50g; mint a handful of leaves, torn; 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

30 minutes
serves 4 as a side
Easy

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

By Healey

Published: February 7, 2020 at 2:15 pm

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.