Here’s a beautiful red-on-red salad. It has a great crunchy texture full of nutritional boosts for cardio health. From savoury to sweet, its guaranteed to be a favourite.
Radicchio redux
A great base for so many salads, radicchio adds just a hint of bitterness to make sweeter and more savoury flavours pop. If champagne vinegar is unavailable, substitute with a good quality sherry vinegar. Mix up the salad with walnuts instead of almonds and feta or Romano cheese instead of blue cheese. And for some extra fibrous protein, add cannellini beans.
Radicchio with Apples, Nuts, and Blue Cheese
Ingredients
- 1 medium-sized head radicchio
- 1 cup (250 mL) very finely shaved red cabbage
- 1 red-skinned apple, cored and thinly sliced
- 1/4 cup (60 mL) shaved red onion
- 1/3 cup (80 mL) seedless red grapes, halved
- 1/4 cup (60 mL) raw sliced almonds, toasted
- 1/4 cup (60 mL) crumbled blue cheese
- 1/4 cup (60 mL) extra-virgin olive oil
- 3 Tbsp (45 mL) champagne vinegar
- 2 tsp (10 mL) maple syrup
- 1 tsp (5 mL) Dijon mustard
- 1 small garlic clove, peeled, smashed, and minced
- 1/8 tsp (0.5 mL) sea salt
- A few gratings of freshly ground black pepper
Nutrition
Per serving:
- calories147
- protein3 g
- fat12 g
- sat. fat2 g
- total carbohydrates9 g
- sugar5 g
- fibre2 g
- sodium143 mg
Directions
01
In large bowl, separate radicchio leaves and tear into bite-sized pieces. Add shaved cabbage, apple slices, onion, and grapes. Set aside.
02
In separate bowl, combine dressing ingredients. Whisk vigorously until emulsified. Drizzle over salad and gently toss until coated. Scatter toasted almonds and blue cheese overtop and serve.
03
To make ahead, refrigerate salad and dressing separately.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
