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My favorite winter ingredients together in a salad worthy of entertaining. Bitter and sweet flavors with crunch and a decadent dressing.

Winter Salad with Grilled Radicchio and Pomegranate-Macadamia Vinaigrette

My favorite winter ingredients together in a salad worthy of entertaining. Bitter and sweet flavors with crunch and a decadent dressing.

The composed salad - beautiful and healthy with winter seasonal produce
The composed salad – beautiful and healthy with winter seasonal produce
A wonderful dressing to drizzle over - made with some buttery and mild macadamia oil
A wonderful dressing to drizzle over – made with some buttery and mild macadamia oil

My favorite winter ingredients together in a salad worthy of entertaining. Bitter and sweet flavors with crunch and a decadent dressing.

Ingredients

3 cups boston lettuce leaves, or little gem lettuce (can use some curly kale too)

1 large ruby grapefuit, sectioned (see recipe)

1 medium radicchio

3 teaspoons organic coconut palm sugar (can use light brown sugar if not available)

1 medium endive, sliced thinly (or small leaves can be left whole)

⅓ cup macadamia nuts, coursely chopped (can leave some in halves)

½ cup sprouts, sunflower sprouts are my favorite

½ medium watermelon radish, peeled, slice thinly, if avaialable

¼ cup pomegranate seeds, (arils) removed from the fruit

1 recipe Pomegranate-Macadamia Vinaigrette (will have enough for 2 salads)

Instructions

1

Make citrus “suprêmes” – section the grapefruit : With a small serrated knife remove the peel from the grapefruit to reveal the fruit. Cut away the white pith.
Remove the first segment, cut from the outside to the center just inside the membrane on either side of a section. Place the citrus suprêmes (segments) on a plate.

2

Grill the radicchio: Cut the radicchio in half. Cut each half into three wedges, add them to a plate to make 6 wedges. Brush a little neutral oil* on each side of the wedges. Pat 1/4 teaspoon of sugar on each cut side, pat in a bit.
Heat a cast iron skilled until hot. Add the wedges and cook on the first side over high heat for 1 minute – or until dark and caramelized.
Turn over with togs and repeat on the second side. Set on a plate to cool.

3

Arrange the salad:
On a large platter add the lettuces, ruby grapefruit segments, endive, watermelon radishes and grilled radicchio wedges (you can slice them a bit if you like.)
Scatter the top with pomegranate seeds, sprouts, and macadamia nuts.
Drizzle with Pomegranate-Macadamia Vinaigrette on top and serve.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

This recipe can not be reproduced without the consent of its author, Karen Sheer

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