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.
- 4 radicchio heads, leaves separated
- 2 pomegranates
- 1/3 cup extra-virgin olive oil
- 1 teaspoon green peppercorns in brine, rinsed
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.
nutrition information per serving
247 calories; 19g total fat; 0mg cholesterol; 643mg sodium; 18g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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