Radicchio Salad with Arugula and Tomatoes Vinaigrette
Serve: 4-5
Preparation Time: 15-20 minutes
Ingredients
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
Preparation
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