Serves 4 as a side dish
For the salad
1 head radicchio, washed and dried
1 head Boston Bibb or butter lettuce, washed and dried
3 tablespoons (45 milliliters) balsamic vinegar
1/4 teaspoon Dijon mustard
1/2 cup (125 milliliters) extra-virgin olive oil
Kosher salt and pepper, to taste
1 Core the radicchio and roughly chop it; place it in a large salad bowl. Tear the pieces of butter lettuce into bite-size pieces and toss it with the radicchio.
2 To seed the pomegranate, cut it into quarters. One quarter at a time, submerge them in a bowl of warm water and start releasing the seeds with your fingertips (the warm water helps the pith to loosen the seeds). As you do this, the seeds will fall to the bottom of the bowl of water, and the white membrane will float to the top (skim and discard as you go). Drain the water from the pomegranate seeds.
3 Peel the clementines and thinly slice them crosswise to create little wheels.
4 Sprinkle the lettuce with the pomegranate seeds and clementines and lightly toss.
1 In a medium bowl, whisk together the balsamic vinegar and the Dijon. Whisk in the olive oil in a slow and steady stream. Season to taste with salt and pepper. Either serve alongside the salad or toss with the salad right before serving.
Credits Assistant Stylist Sonja Konevich; Assistant Garry Belinsky; Thanks to Luke Regalbuto, Maggie Beth Levinger, Jordan Atanat and Molly Myerson
The Carousel thanks ‘kinfolk’ for this recipe