Radicchio Salad

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To make this Italian-inspired salad more of a meal, Swanson suggests topping with cooked mung beans or a grated hard-boiled egg.

  • 6Servings

Ingredients

  • 2 Tbs. lemon juice
  • 1 tsp. honey or sugar
  • 1/2 tsp. finely crushed dried coriander
  • 1/4 tsp. salt
  • 1/3 cup olive oil
  • 1 tsp. heavy cream, optional
  • 1 medium head radicchio (10 oz.) sliced into 1/4-inch-thick ribbons (6 cups)
  • 4 cups arugula, shredded (41/2 oz.)
  • 11/2 cups toasted walnut halves
  • 3/4 cup dried figs, stemmed and sliced (31/2 oz.)
  • 1/2 cup shaved or grated pecorino cheese (3 oz.)

Preparation

1 | Whisk together lemon juice, honey, coriander, and salt in small bowl. Gradually whisk in oil, followed by
cream (if using). Season with salt and pepper, if desired.
2 | Toss radicchio, arugula, and walnuts with two-thirds of dressing. Add most of figs and cheese and remaining third of dressing, if necessary. Transfer to serving platter, and top with remaining cheese and figs.

Nutrition Information

  • Calories: 393
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 18 mg
  • Fat Content: 33 g
  • Fiber Content: 4 g
  • Protein Content: 11 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 346 mg
  • Sugar Content: 10 g