Pomegranate Dressed Radicchio and Pear Salad with Crispy Prosciutto

pom pear close up.jpg

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.

pom pear salad ingred.jpg

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

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Pomegranate Dressed Radicchio and Pear Salad with Crispy Prosciutto
Yield: 4 servings
Author: chefsharingthetable.com
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
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.

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

Instructions

Pomegranate Dressing
  1. Whip ingredients together and reserve.
Crispy Prosciutto
  1. 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
  1. 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

117.68

Fat (grams)

7.07

Sat. Fat (grams)

0.98

Carbs (grams)

14.07

Fiber (grams)

2.50

Net carbs

11.39

Sugar (grams)

8.71

Protein (grams)

0.90

Sodium (milligrams)

142.90

Cholesterol (grams)

0.00
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
radicchio, pear, pomegranate, proscuitto
salad
Mediterranean
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