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
- Wash and thoroughly dry all the salad leaves. Keep them very cold until shortly before assembling and serving the salad.
- 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.
- 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.