It seems most people eat salads more in the summer but I crave them all year around and although I am NOT a fan of leaves in my salad, Radicchio is one of the few I will tolerate. Yes I HATE to say it but I despise roquette, (arugula), lettuce, iceberg and frisée lettuce (the worst). I LOVE a fresh spinach leave, lams lettuce (salade de blé) and Radicchio. MY salad does not require any leaves to be honest – just throw together some lovely veg, fruit and nuts and BOOM you got a tasty salad.
I am also not a big fan of drippy, yogurty dressings – give me a splash of some quality olive oil and a fruity vinegar or lemon juice; that’s all I need.
What you will almost always find in my salads is fruit and veg click here for my salad in a jar with bulgur.
This is a colourful citrus salad is amazingly versatile: serve it as a Saturday light lunch, a colourful midweek dinner or a zingy starter for vegetarians.
Any which way you serve it, I guarantee your taste buds will love it!
Citrus and Radicchio Salad with Feta
Yield 2 people
- 5 Radicchio leaves, cleaned
- 1 chicon (endives), cleaned
- 1 pink grapefruit
- 2 blood oranges
- 30 gr pistachios, crushed
- 1/2 red onion, sliced
- 1/4 pomegranate
- 50gr feta
- 1 tea spoon agave syrup
- 1 tea spoon olive oil
- salt to season
- Tear the Radiccho leaves in smaller pieces and lay on serving dish. Layer the chicon leaves at random.
- Cut the blood oranges in segments while capturing the juice in a bowl. Layer at random on the plate.
- Remove the peel and cut the pink grapefruit in slices. Layer at random on the plate. Layer the red onion slices.
- Sprinkle the pistachios and pomegranate seeds over the plate. Crumble the feta over it.
- Take the blood orange juice, season with salt, add the agave syrup and a splash of olive oil. Shake in a jar and serve with the salad.
recipe on www.LeeksandHighHeels.com by Sandra Slawinski