This crisp and colorful romaine and radicchio salad eats like a meal

By Christopher Kimball Milk Street The cooks at Christopher Kimball s Milk Street make a crisp colorful romaine and radicchio salad They give it meaty briny flavor from oil-cured olives and a fruity tang from pomegranate molasses For added aroma and herbal notes they supplement the sweet romaine lettuce with pleasantly bitter radicchio And toss in several parsley mint or a combination of the two Hard-cooked eggs cut into wedges lend substance to the salad making it hearty enough to serve as a light main discipline 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 The All-Purpose Cookbook for Every Day of the Year we supplement sweet romaine lettuce with pleasantly bitter radicchio and also toss in several 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 Hard-cooked eggs cut into wedges lend substance to the salad When cooking the eggs be sure to add them to already boiling water let them simmer vigorously then shock in an ice bath The eggs will emerge not only perfectly cooked but the shells will peel away cleanly and easily 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 Orange juice adds citrusy brightness Plate the salad on a serving platter and top with the quartered eggs Garnish with pomegranate seeds for extra pops of sweet-tart flavor Romaine and Radicchio Salad with Olives Eggs and Pomegranate Vinaigrette Start to finish minutes Servings to Ingredients tablespoons orange juice OR white wine vinegar tablespoons pomegranate molasses tablespoons extra-virgin olive oil teaspoons whole-grain mustard OR tablespoon Dijon mustard Kosher salt and ground black pepper small head romaine lettuce about ounces cut crosswise into - to -inch pieces small head radicchio about ounces quartered lengthwise then cut crosswise into -inch pieces cup lightly packed fresh parsley OR mint OR a combination torn if large cup pitted oil-cured black olives chopped hard-cooked eggs peeled each cut into wedges Directions In a large bowl whisk together the orange juice molasses oil mustard teaspoon salt and teaspoon pepper 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 Optional garnish Pomegranate seeds EDITOR S NOTE For more recipes go to Christopher Kimball s Milk Street at milkstreet com ap