Radicchio Salad with Walnuts and Ginger-Pomegranate Vinaigrette

Radicchio Salad with Walnuts and Ginger-Pomegranate Vinaigrette

Late autumn personified. You can make the vinaigrette well in advance as it makes enough for more than just one recipe. Assemble the salad just before serving.


  • 1/2 pound radicchio (any type), very fresh
  • 1/2 pound Romaine leaves, very fresh
  • Seeds from 1 pomegranate, medium, about 1/2 cup
  • 1/2 cup California walnuts, lightly toasted, chopped
  • Black pepper, freshly ground, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons roasted walnut oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon buttermilk, low-fat (or omit for a dairy-free dressing)
  • 2 tablespoons pomegranate molasses
  • 1 to 2 teaspoons shallot, finely minced
  • 1/2 teaspoon garlic, finely minced
  • 1/2 teaspoon ginger, finely grated or ginger juice
  • 1/4 teaspoon salt


  1. Wash and thoroughly dry all the salad leaves. Keep them very cold until shortly before assembling and serving the salad.
  2. To make the vinaigrette: Measure the oil, walnut oil, vinegar, buttermilk, molasses, shallot, garlic, ginger and salt into a jar with a tight fitting lid. Seal and shake well until all of the ingredients are incorporated. Taste to adjust salt and refrigerate.
  3. When serving time arrives, break the leaves into bite-sized pieces in a large bowl. Drizzle the vinaigrette to lightly coat all the leaves; toss well. Sprinkle with pomegranate seeds and walnuts and serve right away, passing a pepper mill as you go.