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Photo: Leigh Beisch
Active Time:20 minsTotal Time:20 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6tablespoonsextra-virgin olive oil, divided4largeshallots, slicedPinch of salt plus 1/2 teaspoon, divided2tablespoonslemon juice2tablespoonsminced rinsed preserved lemon peel1clovegarlic, grated½teaspoonground cumin¼teaspoonground pepper2headsLittle Gem lettuce2small headsradicchio½cuppomegranate arils (seeds)¼cupcrumbled feta cheese2tablespoonscapers, rinsed
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsextra-virgin olive oil, divided
4largeshallots, sliced
Pinch of salt plus 1/2 teaspoon, divided
2tablespoonslemon juice
2tablespoonsminced rinsed preserved lemon peel
1clovegarlic, grated
½teaspoonground cumin
¼teaspoonground pepper
2headsLittle Gem lettuce
2small headsradicchio
½cuppomegranate arils (seeds)
¼cupcrumbled feta cheese
2tablespoonscapers, rinsed
DirectionsHeat 2 tablespoons oil in a medium skillet over medium heat. Add shallots and a pinch of salt; cook, stirring occasionally, until golden brown, 8 to 12 minutes.Whisk lemon juice, preserved lemon peel, garlic, cumin, pepper and the remaining 4 tablespoons oil and 1/2 teaspoon salt in a large bowl.Add lettuce and radicchio leaves, pomegranate arils, feta and capers to the dressing and toss to coat well. Top with the shallots.To make aheadRefrigerate dressing (Step 2) for up to 1 day. Bring to room temperature before using.Originally appeared: EatingWell Magazine, November 2021
Directions
Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallots and a pinch of salt; cook, stirring occasionally, until golden brown, 8 to 12 minutes.Whisk lemon juice, preserved lemon peel, garlic, cumin, pepper and the remaining 4 tablespoons oil and 1/2 teaspoon salt in a large bowl.Add lettuce and radicchio leaves, pomegranate arils, feta and capers to the dressing and toss to coat well. Top with the shallots.To make aheadRefrigerate dressing (Step 2) for up to 1 day. Bring to room temperature before using.
Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallots and a pinch of salt; cook, stirring occasionally, until golden brown, 8 to 12 minutes.
Whisk lemon juice, preserved lemon peel, garlic, cumin, pepper and the remaining 4 tablespoons oil and 1/2 teaspoon salt in a large bowl.
Add lettuce and radicchio leaves, pomegranate arils, feta and capers to the dressing and toss to coat well. Top with the shallots.
To make ahead
Refrigerate dressing (Step 2) for up to 1 day. Bring to room temperature before using.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)206Calories16gFat13gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
