Sophisticate Your Salad With Radicchio
You would think the Salad in a Jar lady would be a salad -meister. Unfortunately, she is not.
But you don't have to vacuum-pack your lettuce to enjoy radicchio. Try it in any salad that needs a touch of sophistication and interest. You can also eat it sauteed, grilled, roasted, or baked, but that's a subject for another meal.
You may be thinking radicchio looks a lot like red cabbage, but don't confuse them. The color of radicchio is not as purple as red cabbage, and the flavor is worlds apart. As a member of the chicory family, radicchio has a slightly bitter but not unpleasant taste. The bitterness can be tempered by soaking in water for an hour, but I don't bother.
At first glance, radicchio seems expensive at $4.99 to $6.99 a pound. But that beautiful red and white ball (some varieties are elongated similar to endive) is lightweight and usually costs between $1.50 to $3.00 a head, depending on the size and the store. You don't need much. One head of sliced Radicchio to 6 hearts of romaine or a quarter of a head of radicchio to 4 cups lettuce is about the perfect ratio for my tastes.
Romaine, Radicchio, and Avocado Salad
4 cups romaine lettuce, sliced (or 1 qt jar of vacuum-packed lettuce)
1/4 head of radicchio, cored and thinly sliced
1 orange, peeled and sliced (canned Mandarin oranges could be subbed)
1 avocado, peeled and diced or sliced 1/4 cup roasted cashews or almonds (I like the smoked ones), broken
1/4 cup balsamic vinegar
2 teaspoons lite soy sauce
1 tablespoon Dijon mustard
2 tablespoons maple syrup
Scant 1/4 cup non-fat, unflavored Greek yogurt
1/4 cup olive oil
2 tablespoons water
Salad: Toss all ingredients together in salad bowl or layer in a picturesque manner if the President is coming to dinner.
Dressing: Combine all ingredients in a small glass jar (pint-size) or bowl. Cover jar and shake or whisk well in bowl.
Notes Make the dressing lower in calories by reducing the oil to 1 teaspoon. The texture will not be as luxurious but you may feel less guilty.
Dressing may be made ahead. If it becomes too thick after refrigeration, add water until consistency is what you prefer.
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