Lemony Green Salad with Radicchio & Pepitas

Name: Lemony Green Salad with Radicchio & Pepitas
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 oz fresh greens, your choice (about 5-6 cups); 1/2 head radicchio, cored and sliced into ribbons; 2 Tbsp fresh mint (fresh only!); 1/2 large lemon, zest of (meyer lemon if available); 1/4 c roasted pepitas (you can substitute walnuts, almonds, pine nuts, hazelnuts, pistachios); cracked black pepper, to taste; salt, to taste; 1/2 c imported cheese (feta, manchego, halloumi, parmesan, for ex.) (optional); VINAIGRETTE:; 1/2 large lemon, juiced; 3 Tbsp extra virgin olive oil; 1 tsp honey (good quality!)

By C G
@Celestina9000

For this simple yet delicious salad I tried 'Castelfranco' a variety of radicchio that is green with red specks. This recipe showcases the radicchio beautifully! You can if you wish garnish the salad with fresh feta, manchego, Parmesan shavings or similar imported cheese. I added the fresh mint as it is a nice balance with the bitterness of radicchio. Via TheKitchn.

Rating:

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Comments:

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Serves:

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

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3 oz

fresh greens, your choice (about 5-6 cups)
1/2

head radicchio, cored and sliced into ribbons
2 Tbsp

fresh mint (fresh only!)
1/2 large

lemon, zest of (meyer lemon if available)
1/4 c

roasted pepitas (you can substitute walnuts, almonds, pine nuts, hazelnuts, pistachios)
·

cracked black pepper, to taste
·

salt, to taste
1/2 c

imported cheese (feta, manchego, halloumi, parmesan, for ex.) (optional)
VINAIGRETTE:
1/2 large

lemon, juiced
3 Tbsp

extra virgin olive oil
1 tsp

honey (good quality!)

How to Make Lemony Green Salad with Radicchio & Pepitas

Step-by-Step

Note: the amount of radicchio you use really depends on its variety and size. For this recipe I only used one quarter of the head of radicchio.

In a large bowl, toss the greens with the sliced radicchio and the lemon zest.
In a measuring cup or bowl, whisk the lemon juice with the olive oil and honey until thick and emulsified.
Toss about half the dressing with the salad greens, radicchio and the fresh mint, using tongs to coat the leaves with the dressing. Taste and add the rest of the dressing if desired. Toss with the pepitas (or other nut of your choosing), taste again, and season the salad with *salt and pepper. Serve the remaining dressing if any on the side.

*If you are adding the optional cheese, I would omit the salt in this salad. I also had considered grilling the cheese first (feta) but ran out of time.

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