Tricolor Salad with Pomegranate

Entrée
15 min.
4 Servings
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Start off your romantic evening with a beautifully plated, light and filling pomegranate arugula salad. Anything with pomegranate—the fruit of love itself—is sure to set the tone for a perfect Valentine’s dinner.

Ingredients:

  • 1 small head radicchio
  • 2 French endive
  • 1 fennel bulb
  • 1 pomegranate
  • 4 Tbsp. Market District extra virgin olive oil
  • 2 Tbsp. Giant Eagle red wine vinegar
  • ¾ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 cup Nature’s Basket organic arugula
  • ¼ cup Frigo® shaved Parmesan

Directions:

  Prep Time: 10 min. • Cook Time: 5 min.

Cut the radicchio in half and make a ‘V’ cut to remove the core then cut into 1 inch pieces. Cut the endive into 1 inch pieces. Thinly slice the fennel. Cut the pomegranate in half and place cut-side down in you palm over a bowl. Use the back of a heavy spoon to bang the pomegranate, the seeds will pop out into your hand and bowl. Do the same with the other half. Pick out any white bits from the seeds.

Combine the oil, vinegar, salt and pepper in a small bowl and whisk well to combine.

In a large bowl, toss the lettuces, fennel, pomegranate seeds and half the Parmesan. Add the dressing and toss well.

Divide between 4 plates and top with the remaining Parmesan cheese.


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