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 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 walnuts, lightly toasted
  • Freshly ground black pepper to taste


  • 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.