Radicchio and Arugula Salad with Lemon Vinaigrette
Serves 2 to 4
Let the farmers’ market be your guide when it comes to this dreamy spring salad. Like their namesake, watermelon radishes have a rosy pink hue, but any variety would be lovely in this recipe. After you’ve whipped up the dressing in the blender, taste and add salt or honey as desired to bring the flavors into balance.
– 2 cups local broccoli florets
– ½ cup plus 1 tablespoon local olive oil, divided
– ½ teaspoon local salt, divided, plus additional to taste
– ¼ cup lemon juice
– ¼ cup white wine vinegar
– ¼ cup fresh parsley leaves
– 1 teaspoon local honey
– 1 teaspoon Dijon mustard
– 1 garlic clove
– 2 cups chopped local radicchio
– 1 local watermelon radish, thinly sliced
– 2 cups local arugula
– ¼ cup pepitas
– ½ cup crumbled Feta cheese or local cheese of your choice
Preheat the oven to 350°. On a rimmed baking sheet, toss together broccoli, 1 tablespoon olive oil and ¼ teaspoon salt. Bake until edges are crisp and stems are tender, 10 to 12 minutes. Set aside to let cool.
To the container of a blender, add remaining ½ cup olive oil, lemon juice, vinegar, parsley, honey, mustard and garlic. Blend until smooth.
Add radicchio, cooled broccoli and radish to a serving bowl; pour over desired amount of dressing, massaging to combine. Just before serving, toss with arugula; top with pepitas, Feta and additional salt, to taste. Drizzle with additional dressing, if desired. Store remaining dressing covered in the refrigerator up to 3 days.
Recipe and photo provided by Edible Charleston. Subscribe to Edible Charleston’s newsletter.