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Ingredients

  • 1 small head of radicchio
  • handful or so of arugula or baby spinach
  • 1 bulb of fennel, outer tough parts removed and thinly sliced
  • 1 1/2 cups of olives, sliced (I used kalamata and castelvetrano)
  • 2 tablespoons capers
  • 1/2 cup sliced or chopped pistachios
  • extra virgin olive oil
  • white balsamic vinegar (or regular balsamic vinegar)
  • coarse salt for sprinkling

More than just a pretty salad, radicchio has some powerful health benefits including vitamins A, C, and K as well as antioxidants and anthocyanins (which inhibit cancer cell growth). Radicchio also contains prebiotics for gut health and is also high in fiber. This beautiful, nourishing salad can also be a main course if you want to add beans, lentils or chickpeas. It makes a stunning presentation, is simple to make, and delicious to eat. Enjoy!

Directions

Rinse, dry and tear the radicchio leaves into mid-size pieces. Arrange the radicchio and greens on a large platter or serving bowl. Top with the fennel, olives, capers and nuts. Drizzle generously with olive oil and vinegar. Sprinkle with salt to taste. This salad still tastes great in the refrigerator after a couple of days.