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Radicchio Salad with Pomegranates

Source: The Italian Gourmet
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Active Time:  10 Minutes
Total Time:  10 Minutes
  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.
4 radicchio heads, leaves separated
2 pomegranates
1/3 cup extra-virgin olive oil
1 teaspoon green peppercorns in brine, rinsed
Radicchio Salad with Pomegranates Recipe at
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
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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
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