(Gluten-free, nut-free option, soy-free)
Bitter frisée and and radicchio are tempered by mild and tender baby greens, then contrasted beautifully with sweet, tart apples and pomegranate. Toasted walnuts add crunch, and a sprightly apple cider vinaigrette ties it all together. Add cooked chickpeas to make this gorgeous salad a meal. A Chef Sara Boan (Compassionatecuisine.org) recipe.
Makes 8-10 servings
For the vinaigrette:
¾ cup extra virgin olive oil
¼ cup apple cider
¼ cup apple cider vinegar
1 small shallot, minced (approximately 2 tablespoons)
1 tablespoon whole grain Dijon mustard
1 tablespoon maple syrup
1½ teaspoons salt
½ teaspoon freshly ground black pepper
For the salad:
1large head frisée, washed, dried, and cut or torn into bite-size pieces
1 head radicchio, washed, dried, and cut into bite-size pieces
8 ounces mixed baby greens, washed and dried if not pre-washed
4 large apples, such as Honeycrisp or Fuji, cut into chunks and tossed with 1 tablespoon lemon juice
⅔ cup pomegranate seeds* (from 1 medium pomegranate; see tip below)
½ cup walnuts, toasted and coarsely chopped
- First, make the vinaigrette: place all of the vinaigrette ingredients in a medium bowl and whisk until emulsified. Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until well-combined. Refrigerate until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week.
- In a large serving bowl, gently toss together the endive, radicchio, mixed baby greens, and apple pieces. Drizzle with approximately half the vinaigrette, toss again, and add additional vinaigrette as needed until the salad is lightly and evenly coated. Sprinkle with the pomegranate seeds and walnuts, and serve immediately. (If making ahead, do not dress the salad until serving time to keep the greens from wilting.)
* To remove seeds from the pomegranate, use a knife to score the pomegranate horizontally, cutting just deep enough to get through the thick skin. Pull the pomegranate apart into two halves, then hold one half, seed side down, over a large bowl. Use a wooden spoon to hit the pomegranate, which will dislodge the seeds into the bowl below. Continue until the seeds are mostly removed, then pick out the remaining seeds with your fingers. Repeat with the other pomegranate half.