Radicchio Salad
Our simple Radicchio Salad is beautiful and flavor-packed with arugula, juicy grapefruit, crunchy pistachios, fresh herbs and a tangy balsamic vinaigrette that comes together in minutes.
Servings: 6 people
Calories: 346kcal
Cost: 10
Recipe Link
Ingredients
- 1 head radicchio
- 1 romaine heart
- 3 cups Baby arugula
- 1 large grapefruit ,red or pink, or two fresh oranges
- 1 shallot , thinly sliced
- 1 cup pistachios , chopped
- ¼ cup fresh mint leaves , finely chopped
- 1 cup freshly shaved parmesan cheese*
Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon sea salt , to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prep Radicchio: Cut radicchio head into quarters and remove the core. Separate leaves and place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.1 head radicchio
- Cut Grapefruit: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.1 large grapefruit
- Make dressing by whisking all dressing ingredients together. Set aside.⅓ cup extra virgin olive oil, ¼ cup balsamic vinegar, 1 teaspoon dijon mustard, 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper
- Assemble: Add radicchio, romaine and arugula to a bowl. Toss with desired amount of dressing. Top with grapefruit, shallots, pistachios, mint and cheese.1 romaine heart, 3 cups Baby arugula, 1 shallot, 1 cup pistachios, ¼ cup fresh mint leaves, 1 cup freshly shaved parmesan cheese*
Notes
Nutrition
Calories: 346kcal | Carbohydrates: 20g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 416mg | Potassium: 579mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2837IU | Vitamin C: 25mg | Calcium: 222mg | Iron: 2mg
