crisp early spring greens in an easy, fresh, walnut and orange vinaigrette. This recipe makes a lot - perfect for larger formal dinners.
Cuisine: Gluten-free, Vegan
Keyword: apples, radicchio, radish, walnuts
Author: Trish Cowper | the infinebalance food blog
for the dressing:
3tablespoonsjuice from fresh squeezed clementinesabout 2
1tablespoonred wine vinegar
1teaspoonhoney or agave syrupto keep it vegan
¼teaspoonground black pepper
a healthy pinch of salt
1small head of radicchiothinly sliced
1small head of boston lettucethinly sliced
1cupthinly sliced radishes
2Granny Smith applescut into julienne strips
½cupcoarsely chopped walnutstoasted
For the dressing:
In a mason jar or other container with a air-tight lid, add all ingredients for the dressing. Secure lid and shake well until combined. Taste for salt and adjust if needed.
To assemble the salad:
Toss all salad ingredients into a large salad bowl. Toss with vinaigrette and divide between serving plates and sprinkle each plate with chopped walnuts. Alternatively, toss all items together in a large serving bowl with vinaigrette and walnuts and serve buffet style.
Prep all ingredients ahead of time and toss the salad with the dressing just before serving.This recipe makes a lot, if served as part of a buffet table it will easily serve 10-12.If you are plating as a light first course, expect 8-10 servings.