Serves 4 / In this wintery salad, the amount of lettuce should come to about 5 cups total. Learn how to extract pomegranate seeds here; or look for prepackaged ones in the refrigerated produce section of your natural market.
1 head butter lettuce, torn into pieces
3 heads Belgian endive, cut into 1/4-inch rounds
1 small radicchio, finely sliced into fine long ribbons
1/2 cup fresh pomegranate seeds, or more to taste
Dressing (makes a scant 1/2 cup)
2 tablespoons toasted walnut oil (or olive oil)
Zest of 1 lemon
Zest of 1 orange
1 tablespoon fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon honey
1. Mix the dressing ingredients, plus salt and pepper to taste, in a blender to emulsify.
2. Combine lettuce, endive, and radicchio in a bowl. Toss with the dressing. Transfer to a platter and sprinkle with pomegranate seeds.
PER SERVING: 170 cal, 38% fat cal, 8g fat, 1g sat fat, 0mg chol, 6g protein, 24g carb, 13g fiber, 96mg sodium