Red Salad: Radicchio with Pomegranate Chile Vinaigrette

Name: Red Salad: Radicchio with Pomegranate Chile Vinaigrette
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
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

Red Salad: Radicchio with Pomegranate Chile Vinaigrette

Red Salad: Radicchio with Pomegranate Chile Vinaigrette might be just the side dish you are searching for. One portion of this dish contains approximately 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. Head to the store and pick up juice of lemon, mild oil, freshly cracked pepper, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 3 hours.

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