Romaine and Radicchio Salad with Olives, Eggs and Pomegranate Vinaigrette

This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. We supplement sweet romaine lettuce with pleasantly bitter radicchio and also toss in some parsley (or mint, or a combination of the two) for added aroma and herbal notes. Hard-cooked eggs cut into wedges lend substance to the salad, making it hearty enough to serve as a light main. Either whole-grain or Dijon mustard works nicely in the dressing, balancing the sweetness of the pomegranate molasses, so use whichever you prefer or what you have on hand.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, whisk together the orange juice, molasses, oil, mustard, ½ teaspoon salt and ¼ teaspoon pepper.

Step 2

2. To the bowl, add the romaine, radicchio, parsley and olives; toss until well combined. Taste and season with salt and pepper. Transfer to a serving platter and top with the eggs.

Step 3

Optional garnish: Pomegranate seeds

Step 4

Don’t forget to pull off and discard the bruised outer leaves from the head of romaine. Closer to the core, the leaves are sweeter.