This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. It’s light and fresh, but hearty enough to serve for brunch or a light supper.
In this recipe from our cookbook, “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” 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. 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.
