An excellent green salad will present your diners contrasts in both colour and flavour to enjoy. Fresh chopped radicchio and yellow or orange bell peppers add an obvious visual appeal to peppery leafy greens like arugula, chicory or spinach, while lending an inviting contrast of warm bitter and sweet tastes at the same time. Top it off with an assertive and sharp balsamic, mustard and rosemary dressing and you’ve got all the ingredients for a fresh salad that will delight everyone.
Likely cooks in Ontario will want to serve this with a hearty and substantial dish, such as Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce or Greek Macaroni and Cheese, to combat the ridiculously cold temperatures we are experiencing right now. Spring can’t come soon enough for me.
Mixed Green and Radicchio Salad with Balsamic Rosemary Dressing
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon sea salt
fresh ground black pepper to taste
1 tablespoon walnut oil
1/4 cup olive oil
4 cups salad greens
1 small radicchio, cored and chopped
1 yellow bell pepper, seeded and cut into thin strips
1 red onion, sliced
Whisk together the balsamic vinegar, Dijon mustard, rosemary, salt and pepper in a small bowl. Drizzle the oil into the dressing while whisking. Set aside at room temperature for 10 minutes or longer to let the rosemary soften and its flavour infuse the dressing.
Meanwhile, toss the salad ingredients until combined. Give the dressing a quick whisk, then drizzle over the salad.
Serves 6 to 8.
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