Pomegranate Dressed Radicchio and Pear Salad with Crispy Prosciutto
Treviso radicchio is the last lettuce ripe in my garden. It is a beautiful large red lettuce with white veins that makes a striking appearance on the plate. It has a mild yet slightly bitter flavor. Best to pair a sweet bartlett pear and slightly sweet dressing to tame the bitterness. Top with the somewhat fatty crispy prosciutto and sweet fruit-bursting pomegranates for a sensory load.
4 servings (4 side salads)
INGREDIENTS:
Pomegranate Dressing
1 teaspoon pomegranate molasses
1 teaspoon balsamic vinegar
1 teaspoon sherry vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
Crispy Prosciutto
4 ounces thinly sliced prosciutto
Radicchio Pear Salad
2 small heads of Treviso radicchio, cored, separated into leaves
1 large bartlett pear, cored, sliced into 12 wedges
¼ cup pomegranate seeds
DIRECTIONS:
Pomegranate Dressing
Whip ingredients together and reserve.
Crispy Prosciutto
Preheat oven to 400°F. Place the prosciutto in a single layer on a sheet pan. Bake until crisp, about ten to fifteen minutes. Remove from oven and allow to cool. Break into bite-sized pieces.
Radicchio Pear Salad
Lay the radicchio leaves on serving plates. Top with three pear wedges per plate. Drizzle on the dressing. Garnish with the crispy prosciutto and pomegranate seeds. Serve at room temperature.
Pomegranate Dressed Radicchio and Pear Salad with Crispy Prosciutto
Ingredients
- 1 teaspoon pomegranate molasses
- 1 teaspoon balsamic vinegar
- 1 teaspoon sherry vinegar
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 4 ounces thinly sliced prosciutto
- 2 small heads of Treviso radicchio, cored, separated into leaves
- 1 large bartlett pear, cored, sliced into 12 wedges
- ¼ cup pomegranate seeds
Instructions
- Whip ingredients together and reserve.
- Preheat oven to 400°F. Place the prosciutto in a single layer on a sheet pan. Bake until crisp, about ten to fifteen minutes. Remove from oven and allow to cool. Break into bite-sized pieces.
- Lay the radicchio leaves on serving plates. Top with three pear wedges per plate. Drizzle on the dressing. Garnish with the crispy prosciutto and pomegranate seeds. Serve at room temperature.
Calories
117.68Fat (grams)
7.07Sat. Fat (grams)
0.98Carbs (grams)
14.07Fiber (grams)
2.50Net carbs
11.39Sugar (grams)
8.71Protein (grams)
0.90Sodium (milligrams)
142.90Cholesterol (grams)
0.00