arugula & radicchio salad
Serves 4
- 4 cups arugula
- 1 cup radicchio, rough chopped
- 2 sprigs fresh dill, chopped
- 4 radishes, thinly sliced
- 12 asparagus spears, blanched and chilled
- ½ cup snap pea pods, halved, shelled or both
- 2 tablespoons shaved Parmesan cheese
- 1 pint Raspberry Vinaigrette (recipe to follow), for serving
- Raspberry Vinaigrette
- 6 ounces raspberries, fresh or frozen
- 2 tablespoons lemon juice
- ¼ cup (4 fluid ounces) canola or olive oil
- ¼ teaspoon salt
- 1 clove garlic
- 3 tablespoons apple cider vinegar
- ½ cup (4 fluid ounces) honey
- ½ teaspoon Dijon mustard
To make the vinaigrette, combine all the ingredients in a blender and emulsify until smooth in consistency. Pass the mixture through a fine mesh strainer to remove and discard the seeds.
Store vinaigrette in a jar or container with a lid. Although some separation may occur, it can be stored in the refrigerator for up to 2 weeks.
Toss the arugula with the radicchio, fresh dill, and sliced radishes. Top with blanched asparagus spears, pea pods, and shaved Parmesan. Serve with raspberry vinaigrette dressing.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
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