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  • Elianni Gaio

Delicious Radicchio, Arugula and Vinaigrette Salad

Radicchio Salad with Arugula and Tomatoes Vinaigrette

Serve: 4-5

Preparation Time: 15-20 minutes


For the salad

- 3 cups radicchio, halved, cored and finely chopped

- 3 cups organic arugula

- ½ cup walnuts

- 2 tablespoons cranberry

- 3 tablespoons olive oil

- Sea salt to taste

- Juice of 1 lemon, freshly squeezed

- 1 teaspoon organic raw honey

For the vinaigrette (chimichurri)

- 1 large tomato, seeded and finely chopped

- 2 tablespoons red onion, finely chopped

- 2 tablespoons cilantro, finely chopped

- 4 tablespoons olive oil

- 6 tablespoons fresh lemon juice

- ¼ teaspoon sea salt


Step 1 (vinaigrette)

Vinaigrette (recipe here)

Step 2 (salad)

In a large bowl, toss the radicchio and arugula with the walnuts and cranberry, reserve

Step 3 (salad dressing)

In a small bowl whisk the olive oil with the lemon juice, sea salt, and honey

Step 4

Pour the dressing over the salad, toss well to combine

Transfer the salad to a serving plate

Carefully top the salad with vinaigrette (step 1)

Serve immediately

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