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Recipe
Radicchio Salad with Pomegranates
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3 X 5
4 X 6
Source:
The Italian Gourmet
Recipe
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Active Time:
10 Minutes
Total Time:
10 Minutes
Yield:
Serves 4
In Italy the use of pomegranates in cooking goes back to the time of the Renaissance when various dishes gracing the tables of patrician families - particularly at the Gonzaga court in Mantua and the Este court in Ferrara - featured pomegranate seeds added for reasons of taste or esthetics. Neglected then for a couple of hundred years, the pomegranate has recently resurfaced in recipes by the most modern and innovative cooks.
RECIPE INGREDIENTS
4
radicchio
heads, leaves separated
2
pomegranates
1/3 cup extra-virgin
olive oil
1 teaspoon green
peppercorns
in brine, rinsed
DIRECTIONS
Trim the radicchio, discard the outer leaves, pull off the inner leaves and wash and dry thoroughly. Combine in a large salad bowl with the seeds and juice of the pomegranates. Sprinkle with the oil, a little salt, and the green peppercorns. Toss and serve.
Recipe reprinted by permission of
Weldon Russell
. All rights reserved.
Date Added:
01/01/2008
Part of These Recipe Collections
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Nutrition Facts per Serving
Yield:
Serves 4
Calories:
247
Sodium:
643mg
Fiber:
2g
Carbohydrates, Total:
18g
Protein:
2g
% Cal. from Fat:
69%
Fat. Total:
19g
Recipe error? Contact customer service.
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