Radicchio and Polignano Carrot Salad with Burrata and Pomegranate
The dark-purple, orange, and yellow carrots of Polignano—a town north of Ostuni on Italy’s Adriatic coast—have a startlingly bright color and punchy flavor. But any colorful, tender carrot will do. Goggi tops this salad with a tart, preserved-lemon vinaigrette, some cumin, mounds of burrata, and pomegranate seeds. “Pomegranates grow wild all over Italy, but Italians typically don’t use them,” she says.
What You Will Need
For the dressing:
- Rind of ½ medium preserved lemon, minced (2 Tbsp.)
- 1 tbsp. rice vinegar
- 2 tsp. fresh lemon juice
- 2 tsp. toasted cumin seeds, ground
- 1 1⁄2 tsp. honey
- 1⁄3 cup extra-virgin olive oil
- Kosher salt
For the salad:
- 1⁄4 lb. radicchio leaves (such as castelfranco, rossa di treviso, or rossa di verona), washed and dried
- 3 medium colorful carrots (5 oz.), thinly shaved with a vegetable peeler
- 2 tbsp. assorted chopped fresh herbs such as dill, parsley, mint, cilantro, chive, or basil
- 1 ball of burrata (about 4 oz.)
- 1⁄4 cup pomegranate seeds
- 1⁄4 cup roasted almonds, coarsely chopped
- Make the dressing: In a bowl, combine the lemon rind, vinegar, lemon juice, cumin, and honey. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt.
- Make the salad: In a large bowl, combine the radicchio leaves, carrots, and herbs with 3 tablespoons of the dressing.
- Transfer the vegetables to a large, chilled serving plate. Top with chunks of burrata, the pomegranate seeds, and the almonds. Drizzle with a bit more dressing to taste and serve immediately.