Radicchio salad with dried cherries, walnuts and blood orange dressing
Sweet cherries and maple-orange dressing beautifully balance the assertive taste of the radicchio in this tasty salad. Crunchy apples, crisp kohlrabi and radishes, and tender avocado and edamame contribute a variety of textures. This salad is based on a recipe from Nancy Eisman’s blog, Plant Based 411.
Yield: 2-4 servings
INGREDIENTS
Dressing:
1tablespoon Dijon mustard 1tablespoon minced shallot
1/4 cup freshly squeezed blood orange juice
2tablespoons toasted sesame oil
1/4 teaspoon hot pepper oil, or to taste (optional)
1tablespoon tamari or soy sauce 11/2 tablespoons maple syrup, or to taste
Sea salt and freshly ground pepper to taste
For salad: 1cup shredded radicchio
1cup chopped romaine lettuce
1cup thin quarter-slices peeled kohlrabi 1cup shelled edamame (green soy beans)
3/4 cup thin half-slices peeled carrots 11/2 cups diced red-skinned apples 1ripe avocado, diced
1/2 cup dried cherries
3/4 cup red walnuts or other walnuts 1cup thin half-slices of watermelon radishes or other radishes
PROCEDURE
1. For dressing: In a small bowl combine mustard, shallot and orange juice and whisk until smooth. Whisk in sesame oil, hot pepper oil, tamari (or soy sauce) and maple syrup until blended. Season to taste with sea salt and pepper.
2. For salad: Mix radicchio and romaine in a shallow bowl. Top with kohlrabi, edamame, carrots and apples. Gently toss. Top with avocado, cherries and walnuts. Arrange watermelon radish half-slices around edge of bowl 3. Microwave dressing on high for 1 minute to warm it slightly; or heat it gently in a small saucepan over low heat. Drizzle dressing over salad and serve.