This very red Radicchio Salad is served with a sweet and sour pomegranate vinaigrette that has the subtle heat of red chile flakes.
- 2 tablespoon red wine vinegar
- 2 tablespoon pomegranate molasses
- ¼ teaspoon red chile flakes (or to taste)
- ¼ cup extra-virgin olive oil
- ¼ cup mild flavored oil (such as grapeseed)
- ½ lemon (juice only)
- ¼ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper (plus more to finish)
- 2 small heads radicchio
- 1 pomegranate
- ½ cup pistachio nuts (shelled and toasted)
- pink salt (to taste) such as Wild Hibiscus Pyramid Salt Flakes
Make the vinaigrette: Combine the red wine vinegar, pomegranate molasses and chili flakes a blender or a mini food processor. With the machine running, slowly drizzle in both oils. Turn the machine off and stir in the lemon juice and sugar; season with salt and black pepper. Use right away, or cover and refrigerate up to 3 days. Shake well before using.
Prep the radicchio: Halve each head of radicchio through the core. Remove the core from each half by making a v‑shaped cut on either side of the core; discard core. Cut the radicchio crosswise into ½‑inch ribbons, placing them into a large bowl; set aside.
Remove the seeds from the pomegranate: Halve the pomegranate crosswise. Working over a large bowl filled halfway with water, place the fruit half in your hand with the exposed seeds facing down and your finger spread wide. Using a wooden spoon, tap firmly on the pomegranate to release the seeds (try to miss your fingers). Tear or cut of finished sections until all the seeds are removed. Strain the seeds, removing any pith of skin with your hands.
Make the salad: Add the pomegranate seeds and pistachio nuts to the bowl with the radicchio ribbons. Drizzle about 3 tablespoons of the prepared vinaigrette over the top; toss to combine.
Serve immediately on individual plates. Finish with a pinch of pink salt and a grind of black pepper.