All-Red Radicchio, Radish + Pomegranate Salad 8.000

Dixie D. Vereen for The Washington Post

Nov 17, 2016

All crunch, this salad helps to balance the rich food normally associated with Thanksgiving. The ingredients' red hues make for a striking presentation; the complementary flavors are even more memorable.

Make Ahead: The dressing can be refrigerated in a jar for up to 3 days in advance. The shredded radicchio, sliced radishes and pomegranate seeds can be prepared up to 2 days in advance; refrigerate with a damp paper towel in a zip-top bag. The entire salad can be assembled, dressing and all, up to 12 hours before you serve it. (Keep it covered in the refrigerator.)


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 1 small clove garlic, minced
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 5 tablespoons extra-virgin olive oil
  • 2 large heads radicchio (about 1 1/2 pounds total), outer leaves and core discarded, shredded
  • Seeds from 1 large pomegranate (about 1 cup)
  • 8 red radishes, thinly sliced


Combine the garlic, vinegar, mustard and salt in a mixing bowl, whisking until incorporated. Gradually add the oil, whisking, to form an emulsified dressing.

Add the radicchio, pomegranate seeds and radishes, and gently stir everything well to combine. Transfer to a serving bowl.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Kara Elder.

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