Radicchio Salad with Homemade Dressing (Classic Flavors!)
User Reviews
5.0
6 reviews
Excellent
Radicchio Salad with Homemade Dressing (Classic Flavors!)
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Are you in the mood for a refreshing and flavorful dish? If yes, then this Radicchio Salad recipe is just what you need. This side dish boasts a mix of tart, sweet, and slightly bitter flavors that blend together to create a unique and delicious salad! The crunch from the radicchio, matchstick apple slices, and carrot ribbons, coupled with the bite from pumpkin seeds, is super satisfying!
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Ingredients
- ½ head radicchio
- 2 medium carrots peeled into thin ribbons or grated using a large holes of box grater
- 1 small apple such as Gala or Daisy
- ¼ c raisins
- 2 tablespoon capers
- ¼ c pumpkin seeds
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 3 tablespoon olive oil
- ½ teaspoon Dijon mustard
- salt, pepper
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Instructions
- Remove any wilted outer leaves from Radicchio. Cut it in half, and slice each half thinly to create shreds.
- Core and quarter the apple, then cut each quarter into thin slices. Cut each slice into thin match-like sticks.
- In a large bowl combine, shredded Radicchio, carrots, apple, raisins, capers and pumpkin seeds.
- In a small bowl whisk garlic pushed through a garlic press, apple cider vinegar, olive oil, Dijon mustard and salt and pepper to taste.
- Pour the dressing over the vegetables and mix to combine.
- Serve.
Notes
- Don't rush the dressing. Pour the dressing over the vegetables and give them some time to soak in before serving. This will allow the flavors to meld together and intensify the overall taste of the salad.
- Refrigeration. Place the salad in an airtight container. If the salad is dressed, it is best to consume it within a day or two, as the vinaigrette can cause the chicories to wilt and lose their crunch. If the salad is undressed, store the vinaigrette separately in a jar or bottle. This way, the salad can stay fresh for up to three to four days. Before eating, toss the salad with the vinaigrette.
- Reheating. When it comes to reheating, salads are usually best served cold. However, if you prefer it at room temperature, take the salad out of the fridge about half an hour before serving to allow it to warm up slightly.
- Freezing. Unfortunately, salads, especially those with lettuce and other vegetables, do not freeze well. The freezing process can damage the structure of the vegetables, making them soft and mushy upon defrosting. The same goes for the vinaigrette - the emulsion can break when frozen, affecting the texture and taste of the dressing.
Nutrition Information
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Calories
185kcal
(9%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.003g
Sodium
150mg
(6%)
Potassium
359mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
5132IU
(103%)
Vitamin C
7mg
(8%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.003g | 0% |
| Sodium | 150mg | 6% |
| Potassium | 359mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5132IU | 103% |
| Vitamin C | 7mg | 8% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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