Radicchio, Shaved Fennel, and Pomegranate SaladDiana Yen, food and prop styling by Diana Yen
Recipe information
Total Time
15 minutes
Yield
Makes 6 to 8 servings
Ingredients
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon whole-grain Dijon mustard
Kosher salt
Feshly ground pepper
For the salad:
1 medium fennel bulb, trimmed and thinly sliced using a sharp chef's knife or a mandoline
6 ounces radicchio (preferably Treviso), trimmed, leaves separated and torn if large
1 small bunch chives, cut into 2-inch lengths
1/3 cup pomegranate seeds
Preparation
In a large serving bowl, whisk together oil, vinegar, shallot, and mustard. Season with salt and pepper. Add the fennel and radicchio; toss to combine with dressing. Let sit for 5 minutes to soften. Serve topped with chives and pomegranate seeds.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
87 Best Thanksgiving Salad Recipes to Round Out Your Holiday Table
It's all too easily forgotten, but your guests will welcome something light and refreshing among the hefty spread.49 Ways to Cook (and Drink) Pomegranate
These little gems can be used for so much more than just juice.36 Radicchio Recipes That Are Ridiculously Good
Slightly bitter and perfectly crunchy, this leafy vegetable deserves your attention.Review: OXO Good Grips Chef’s Mandoline Slicer 2.0
It's the first mandoline this home cook has actually been excited to use.No-Stress Seafood Chowder for a Crowd
It actually gets better the more it hangs out in the fridge.
