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Yield: Serves 4
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| 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
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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.
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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
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| Calories: | 247 |
Fat. Total: | 19g |
Carbohydrates, Total: | 18g |
| Cholesterol: | 0mg |
Sodium: | 643mg |
Protein: | 2g |
| Fiber: | 2g |
% Cal. from Fat: | 69% |
Fat, Saturated: | 0g |
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