Description
A vibrant winter radicchio salad with lemon caper dressing, bitter greens and goat cheese to help cleanse and detox the body, as nature intended. Bright, bold, and perfect for balancing rich winter meals, it’s packed with antioxidants and vitamin C.
Ingredients
Units
Scale
Salad
- 1 medium head radicchio, cored and torn
- 4 cups mixed greens; baby beet greens, spinach and arugula preferred
- 1 - 2 handfuls leaf of choice; butter lettuce, heart of romain
- 1 cup fresh parsley, leaves only, whole
- 1/2 cup red onion, thinly sliced
- 1/3 cup goat cheese
- Freshly ground black pepper
- 1 small shallot, finely diced
- 1 lemon, flesh sectioned & reserved, remainder juiced
- 1 tablespoon capers, finely chopped
- 2 teaspoons red wine vinegar
- 3 teaspoons Dijon mustard
- 2 teaspoons fine sugar (optional, for balance)
- 1/4 cup extra virgin olive oil
- 1 pinch sea salt
Instructions
- Add radicchio, greens, additional lettuce, parsley, and onion to a large bowl.
- Section your lemon by cutting it in half and running a sharp paring knife around the inside between the flash and white pith, then severing the centre so you get the lemon flesh to pop right out. Reserve the lemon flesh separately and remove all the remaining pith and membrane with your fingers so that you’re left with chunky, clean, lemon pieces.
- Then juice the remaining lemon into a separate bowl or jar (I use a large measuring cup.) Add red wine vinegar, olive oil, Dijon, sugar and salt – and blend or whisk until emulsified.
- Add shallot and capers to lemon segments and then add emulsified liquids. This is a vinaigrette with texture and punch.
- Pour dressing over the salad and toss thoroughly to coat.
- Let sit for 5 minutes to soften the greens slightly.
- Finish with goat cheese, freshly ground black pepper and adjust salt or lemon if needed.
