Food & Drink
Radicchio Chopped Salad
Ingredients
Serves 1
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper
- 2 cups chopped radicchio leaves
- 1/2 cup thinly sliced cucumber
- 1/2 cup thinly sliced fennel
- 1/2 cup thinly sliced carrot
- 1/2 cup halved cherry tomatoes
- 1 small ear of corn, kernels sliced from the cob and
reserved - 2 tablespoons pine nuts or sliced almonds
- (Optional) Demi baguette, for serving
Directions
-
Whisk the olive oil, balsamic, mustard, honey, salt, and pepper in the bottom of a large salad bowl. Without stirring yet, pile the radicchio, cucumber, fennel, carrot, and cherry tomatoes on top of the dressing. Set aside.
-
Add the corn kernels to a small, dry skillet and set over medium-high heat. Toast the corn kernels, stirring often, until they’re lightly charred and tender, 2 to 3 minutes. Scrape the charred corn into the salad bowl.
-
Reducing the heat to medium, return the skillet to the heat. Add the pine nuts or almonds and toast, stirring often, until they’re lightly browned and fragrant, 1 to 2 minutes. Scrape into the salad bowl.
-
Gently toss everything together. Enjoy immediately alongside the demi baguette, if desired.
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