Red Salad: Radicchio with Pomegranate Chile Vinaigrette

Name: Red Salad: Radicchio 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

Red Salad: Radicchio with Pomegranate Chile Vinaigrette might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 327 calories, 6g of protein, and 22g of fat per serving. If you have wine vinegar, pistachio nuts, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes.

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