Recipe provided by Andrea Grom of Green Jeans Market Farm
Ingredients
*Ingredients currently available at the farmers’ market
For the salad:
- 1 sugarloaf and/or Chioggia radicchio and/or other chicories*, chopped crosswise into ¼-inch strips
- 1 apple*, chopped into bite-sized pieces
- 1 fennel bulb*, finely sliced (optional)
- ½ cup toasted walnuts, coarsely chopped
- ¼ cup parsley*, finely chopped
- Shaved parmesan cheese* (optional)
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey*
- 1 teaspoon Dijon mustard*
- salt and pepper to taste
Instructions
Plunge the chopped radicchio in cold water for 5 minutes to leech out some of the bitter juices. Spin dry with a salad spinner. Use what you need for the salad and put the rest in a plastic zipper bag. Add the remaining ingredients and toss with the dressing.
Note: All chicories can be used in this recipe: radicchio, Italian dandelion, escarole and frisèe.
