For those of us who believe “bitter is better,” here is a wonderfully delicious and colorful salad. In spring and early summer, when greens are abundant, I love to make this as a departure from my everyday baby greens garden salad.—Karley Corris, Jeff’s Organic Produce
Courtesy of Jeff’s Organic Produce
61 Rues Rd., Cream Ridge | 732.546.8508
jeffsorganicproduce.com
Simple Spring Radicchio and Citrus Salad
Ingredients
- 1–2 heads Trevisano or Chioggia radicchio, leaves separated large ones torn into 3-inch pieces, small ones left whole
- 1 bunch fresh arugula well washed
- 1 cup fresh parsley leaves
- ¼ cup fresh tarragon leaves
- Extra virgin olive oil
- Kosher sea salt
- 3 mandarins or clementines peeled and separated into segments, or about 1 cup thinly sliced oranges or grapefruit
- 1/3 cup toasted shelled pistachios
- 2 ounces ricotta salata shaved (my favorite is from Jersey Artisan Co.)
Instructions
- Toss radicchio, arugula, and roughly chopped herbs together in a large bowl. These greens are very flavorful so my preferred dressing is only a light EVOO and sea salt to taste.
- Transfer to a shallow serving platter and top with your chosen citrus fruit, roughly chopped pistachio and ricotta salata. Spicy edible nasturtium flowers make a great garnish for this salad if you have them blooming in your spring garden.
