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Faux Octopus Salad with Pomegranate-Pixie Tangerine Vinaigrette
Recipe by Chef Tom Fraker

2 heads Rosso Tardivo Radicchio, rinsed; end trimmed; cut into thirds (you want it to resemble octopus tentacles)
2 heads Variegato Radicchio, rinsed; chopped
2 heads La Rosa Di Veneto Radicchio, rinsed; chopped
2 Melissa’s Mini Cucumbers, rinsed; ends trimmed; chopped
1/2 Red Onion, thinly sliced
3 Green Onions, ends trimmed; sliced on the bias
3 Roma Tomatoes, diced small
1 can Pitted Black Olives, drained
1 Serrano Chile, minced
1/2 cup Cilantro, rinsed; chopped

1/4 cup Pomegranate Molasses
2 Melissa’s Pixie Tangerines, juiced
1 clove Melissa’s Peeled Garlic, minced
1/4 cup Cider Vinegar
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Black Pepper

In a mixing bowl, add the first 10 ingredients and toss.

In a small bowl, whisk together the pomegranate molasses and the next 6 Ingredients until week incorporated.

Pour this mixture into the other bowl and mix well.

Serve or chill for later.

Makes about 6-8 servings.