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Organic Arugula Radicchio Salad |
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Written by Laura Klein, Publisher
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Serves 6
Ingredients:
¼ cup of olive oil
1 ½ tablespoons of fresh lemon juice
½ teaspoon salt
1/8 teaspoon black pepper
8 oz organic arugula, washed, tough stems removed and leaves torn into bite-size pieces and chilled
1 small head of organic radicchio, 6 whole leaves removed and washed and chilled
¼ cup raw pine nuts
1 basket of organic red and yellow cherry tomatoes, washed and halved lengthwise
Pecorino Romano cheese
Method:
Whisk olive oil and lemon juice together in a medium bowl. Add salt and pepper and whisk until combined.
Toss arugula, pine nuts, and tomatoes in a medium bowl with vinaigrette. Place a whole radicchio leaf in the middle of a chilled salad plate. Place one serving of the tossed arugula salad in the center of the radicchio leaf. Shave pecorino romano cheese over the top of salad using a vegetable peeler to taste and serve.
Chef's note: Use as many organic ingredients as possible for optimum flavor and health benefits.
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