Have you tried adding radicchio to your salad? It
You would think the Salad-in-a-Jar lady would be a salad-meister.
Unfortunately, she is not.
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.
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.
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.
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.
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 4 cups romaine lettuce, sliced (or 1 qt jar of vacuum-packed lettuce)
- 1/4 head of radicchio, cored and thinly sliced
- 1 orange, peeled and sliced (canned Mandarin oranges could be subbed)
- 1 avocado, peeled and diced or sliced
- 1/4 cup roasted cashews or almonds (I like the smoked ones), broken
- 1/4 cup balsamic vinegar
- 2 teaspoons lite soy sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- Scant 1/4 cup non-fat, unflavored Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons water
Toss all ingredients together in salad bowl or layer in a picturesque manner if the President is coming to dinner.
Combine all ingredients in a small glass jar (pint-size) or bowl. Cover jar and shake or whisk well in bowl.
- Make the dressing lower in calories by reducing the oil to 1 teaspoon. The texture will not be as luxurious but you may feel less guilty.
- Dressing may be made ahead. If it becomes too thick after refrigeration, add water until consistency is what you prefer.
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Nutrition Information:Yield: 6 servings Serving Size: 1
Amount Per Serving: Calories: 194 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 2mg Sodium: 190mg Carbohydrates: 15g Fiber: 3g Sugar: 11g Protein: 5g
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