Endive, Radish and Orange Salad
By: Nicole Aloni
Published: Thursday, December 10, 2009 - 4:14pm

Ingredients




POMEGRANATE VINAIGRETTE
1/4 cup red wine vinegar
1/4 cup freshly squeezed orange juice
3/4 teaspoon kosher salt
2 tablespoons finely minced fresh thyme
1 tablespoon finely minced onion
1 teaspoon brown sugar
2 1/2 tablespoons pomegranate molasses*
1 cup extra-virgin olive oil
SALAD
2 heads butter or green leaf lettuce, washed and torn
1/4 cup pomegranate seeds
18 radishes (about 2 bunches), finely sliced
2 heads Belgian endive
3 navel oranges, segmented
1/4 cup slivered almonds or pine nuts
*Available  Middle Eastern grocery stores

Preparation

1 TO MAKE THE POMEGRANATE VINAIGRETTE 2 Combine all of the ingredients except for the olive oil in a blender. Blend until smooth. With the motor running, slowly drizzle in the olive oil until the dressing is creamy. 3 TO MAKE THE SALAD 4 Combine the butter lettuce, pomegranate seeds, and radishes in a large bowl. Toss with about 1/4 cup of dressing (or more as needed) and divide among 6 plates. 5 Arrange the endive spears around the edge of each plate and sprinkle the orange segments and toasted almonds across the center. Serve immediately. Offer additional dressing on the side for your guests.

About


The slight bitterness of winter vegetables contrasted with sweet orange and pomegranate provides a refreshing zing in this elegant dish. The rosy pomegranate dressing adds both a touch of holiday color and a subtle, exotic flavor. This delicious dressing can be made up to one week ahead of time and stored in the refrigerator.