Ingredients :
For the salad:
- 400 g radicchio
- 1 pomegranate
- 80 g walnuts (I used pecans)
- Salt flakes
For the vinaigrette:
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 pinch of salt
- ½ tablespoon strawberry, cherry or other red fruit jam.
Preparation:
- Chop, wash and drain the endive very well (or spin it). Put it in a bowl. Mix the dressing ingredients, pour over the endive, mix well and set aside. Clean the pomegranate and add the seeds to the salad. Add the chopped walnuts. Season with salt flakes and serve.
Tips and tricks :
- How to make chicory without bitterness: soak the chopped leaves in very cold water for 30 minutes. Then drain them very, very well so that they do not water down and spoil the dressing.
- If you want to know how to easily peel a pomegranate, cut it in half widthwise (top to bottom), place the cut area in the palm of your hand while holding it in the cut and tap the peel with a large spoon. The almonds will come off on their own.
- I used these caramelized walnuts, but you can also use California or regular walnuts, cashews, hazelnuts or your favorite nut.
- If you want to add a little more flavor, add a few pieces of crumbled feta cheese to this pomegranate salad.
- To complete the salad and make it a «unique dish», add a few pieces of marinated partridge (or quail, as you prefer).
