Preview: This Radicchio Salad Recipe with Avocados, Oranges, and Almonds will up your salad game. Radicchio adds instant color and interesting flavor.
When it comes to salads, I am a simpleton. Too many elements or unusual ingredients and I’m turning the page or clicking the mouse. How about you?
However, a big bowl of salad is a major player in my daily diet, so I have devised ways to make it happen without much trouble.
You would think the Salad-in-a-Jar lady would be a salad-meister.
Unfortunately, she is not.
My number one strategy for getting more salads into my diet is vacuum-packing chopped, ready-to-eat lettuce into glass canning jars. I make 6-7 jars at a time, and they last for over a week in my fridge.
Until now, I stuffed only romaine into those jars because it is the only lettuce I found to hold up for a week to 10 days.
Then one of my readers suggested I add chopped radicchio to the romaine. She claimed it would last as long as the romaine and add color, flavor,
She was right!
But you don’t have to vacuum-pack your lettuce to enjoy radicchio. Try it in any salad that needs a touch of sophistication and interest. You can also eat it sautéed, grilled, roasted, or baked, but that’s a subject for another meal.
What is radicchio?
You may be thinking radicchio looks a lot like red cabbage, but don’t confuse them. The color of radicchio is not as purple as red cabbage, and the flavor is worlds apart.
As a member of the chicory family, radicchio has a slightly bitter but not unpleasant taste. You could temper the bitterness by soaking the lettuce in water for an hour, but I don’t bother.
At first glance, radicchio seems expensive at $4.99 to $6.99 a pound. But that beautiful red and white ball (some varieties are elongated similar to endive) is lightweight and usually costs between $1.50 to $3.00 per head, depending on the size and the store. You don’t need much.
You’ve probably already tried radicchio in prepared salad mix. It’s a common ingredient. But if you’ve never purchased and cooked with it yourself, the recipe below is a great place to start.
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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.