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Romaine and Radicchio Salad with Olives, Eggs and Pomegranate Vinaigrette

Romaine and Radicchio Salad with Olives, Eggs and Pomegranate Vinaigrette

By Courtney HillOctober 28, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    20 minutes
  • Rating

This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. We supplement sweet romaine lettuce with pleasantly bitter radicchio and also toss in some parsley (or mint, or a combination of the two) for added aroma and herbal notes. Hard-cooked eggs cut into wedges lend substance to the salad, making it hearty enough to serve as a light main. Either whole-grain or Dijon mustard works nicely in the dressing, balancing the sweetness of the pomegranate molasses, so use whichever you prefer or what you have on hand.

Tip

Don’t forget to pull off and discard the bruised outer leaves from the head of romaine. Closer to the core, the leaves are sweeter.

Ingredients
  • 3

    tablespoons orange juice OR white wine vinegar

  • 2

    tablespoons pomegranate molasses

  • 2

    tablespoons extra-virgin olive oil

  • 4

    teaspoons whole-grain mustard OR 1 tablespoon dijon mustard

  • Kosher salt and ground black pepper

  • 1

    small head romaine lettuce (about 12 ounces), cut crosswise into 2- to 3-inch pieces

  • 1

    small head radicchio (about 8 ounces), quartered lengthwise, then cut crosswise into 1-inch pieces

  • ½

    cup lightly packed fresh parsley OR mint OR a combination, torn if large

  • ⅓

    cup pitted oil-cured black olives, chopped

  • 2

    hard-cooked eggs, peeled, each cut into 6 wedges

Step 1

In a large bowl, whisk together the orange juice, molasses, oil, mustard, ½ teaspoon salt and ¼ teaspoon pepper.

Step 2

To the bowl, add the romaine, radicchio, parsley and olives; toss until well combined. Taste and season with salt and pepper.

Transfer to a serving platter and top with the eggs.

Step 3

Pomegranate seeds