This vibrant salad combines crisp romaine lettuce and slightly bitter radicchio, creating a delightful mix of textures and flavors. Oil-cured olives contribute a savory, briny note, while pomegranate molasses adds a unique fruity tang, making the dish both light and hearty enough for a brunch or light supper. This recipe is featured in the well-regarded cookbook, “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” which showcases versatile and approachable recipes for everyday cooking.
To begin, ensure you prepare the romaine lettuce correctly. It’s important to remove any bruised outer leaves to reveal the sweeter, tender leaves closer to the core. In this recipe, the addition of fresh herbs such as parsley or mint provides an aromatic boost, complementing the salad beautifully. The use of hard-cooked eggs, cut into wedges, adds protein and substance, making the salad more filling. When boiling the eggs, it is recommended to add them to already boiling water and let them simmer before shocking them in an ice bath. This method results in perfectly cooked eggs with clean, easy-to-peel shells.
A flavorful dressing ties the salad together. You can use either whole-grain or Dijon mustard, which enhances the dressing by balancing the sweetness of the pomegranate molasses. The addition of orange juice contributes a refreshing citrusy brightness. This brings out the salad’s vibrant flavors, creating a delightful dish that can be served on a platter for a group or enjoyed individually.
To assemble the salad, toss together the chopped romaine, radicchio, parsley, and olives in a large bowl. The dressing, made from orange juice, pomegranate molasses, extra-virgin olive oil, mustard, salt, and pepper, should be whisked together until well combined before being added to the salad ingredients. Season to taste, then transfer the mixture to a serving platter. Top the salad with the carefully arranged egg wedges for an appealing presentation. If desired, garnish with pomegranate seeds for an extra burst of color and flavor.
Cooking efficiently, this salad can be prepared swiftly—in just 20 minutes. It serves about four to six people, making it a practical choice for gatherings or a nourishing meal at home. With its combination of textures, flavors, and colors, this Romaine and Radicchio Salad with Olives, Eggs, and Pomegranate Vinaigrette is sure to be a crowd-pleaser that brings fresh, seasonal ingredients to the forefront.
For a complete guide to preparing this refreshing salad, you can find the detailed instructions in the recipe linked here: Romaine and Radicchio Salad with Olives, Eggs, and Pomegranate Vinaigrette.
