Radicchio Salad
Devashish
This vibrant Radicchio Salad combines the perfect balance of flavors and textures in just 20 minutes. It's a nutrient-packed dish that delivers an impressive 11g of protein and healthy fats while keeping carbs modest at 18g per serving.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Salad
Cuisine Italian
Servings 6
Calories 340 kcal
Salad
- 1 head radicchio
- 1 romaine heart
- 3 cups Baby arugula
- 1 large grapefruit red or pink, or sub oranges
- 1 shallot thinly sliced
- 1 cup pistachios chopped
- 1/4 cup fresh mint leaves finely chopped
- 1 cup freshly shaved parmesan cheese
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon sea salt to taste
- 1/4 teaspoon freshly ground black pepper
Cut radicchio head into quarters and remove the core. Separate leaves and place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.
Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.
Make dressing by whisking all dressing ingredients together. Set aside.
Add radicchio, romaine and arugula to a bowl. Toss with desired amount of dressing. Top with grapefruit, shallots, pistachios, mint and cheese.
Calories: 340kcalCarbohydrates: 18gProtein: 11gFat: 26gSaturated Fat: 5gCholesterol: 15mgSodium: 416mgPotassium: 562mgFiber: 4gSugar: 7gVitamin A: 2691IUVitamin C: 21mgCalcium: 219mgIron: 2mg
Keyword balsamic vinaigrette, bitter greens, chicory, winter salad