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.


For the Salad:

  • 1/2 pound very fresh radicchio (any type)
  • 1/2 pound very fresh Romaine leaves
  • Seeds from 1 medium pomegranate, about 1/2 cup
  • 1/2 cup chopped California walnuts, lightly toasted
  • Freshly ground black pepper to taste

For the Vinaigrette:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons roasted walnut oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon low-fat buttermilk (or omit for a dairy-free dressing)
  • 2 tablespoons pomegranate molasses
  • 1 to 2 teaspoons finely minced shallot
  • 1/2 teaspoon finely minced garlic
  • 1/2 teaspoon finely grated ginger 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.