Radicchio Salad with Pomegranate Chile Vinaigrette

Name: Radicchio Salad with Pomegranate Chile Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters mild flavored oil (such as grapeseed); 1 lemon (juice only); 59 milliliters extra-virgin olive oil; 0 teaspoons freshly cracked black pepper (plus more to finish); 4 servings pink salt (to taste) such as Wild Hibiscus Pyramid Salt Flakes; 118 milliliters pistachio nuts (shelled and toasted); 1 pomegranate; 2 Tbsps pomegranate molasses; 2 small heads radicchio; 0 teaspoons red chile flakes (or to taste); 2 Tbsps red wine vinegar; 1 teaspoons salt; 0 teaspoons sugar

You can never have too many side dish recipes, so give Radicchio Salad with Pomegranate Chile Vinaigrette a try. One portion of this dish contains about 6g of protein, 22g of fat, and a total of 327 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of salt, chile flakes, pink salt such as hibiscus pyramid salt flakes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Combine the red wine vinegar, pomegranate molasses and chili flakes a blender or a mini food processor. With the machine running, slowly drizzle in both oils. Turn the machine off and stir in the lemon juice and sugar; season with salt and black pepper. Use right away, or cover and refrigerate up to 3 days. Shake well before using.Prep the radicchio: Halve each head of radicchio through the core.

Ingredients you will need

Salt And Pepper