the best salad i’ve ever had
the best salad I’ve ever had
The crunch from the endive. The bitterness from the radicchio. The char from the burnt croutons. The pop from the fresh lemon. It’s a salad that demands your attention. But in a polite and confident way. Because it really doesn’t need to do much to get it.
I first made this salad for my friend and I on New Year’s Eve. It accompanied several dishes: prawns with garlic bread, filet with mushrooms sautéed in a red wine reduction, and potatoes roasted with rosemary. And, of course, wine. It was a lovely meal — probably the best I’ve ever made. Everything was perfectly cooked and seasoned well. But, in all honesty, the salad was my favorite part. It’s crisp and refreshing; a perfect palate cleanse between bites. The recipe is below as well as a few tips to turn it into a complete meal.
INGREDIENTS (SERVES 2)
1 small head radicchio, sliced thin
2 endive, sliced thin
1 bunch arugula, large leaf OR 2 cups baby arugula
2 persian cucumber, sliced thin
1/4 sourdough batard, cubed (for burnt croutons)
1 Tbsp mint
1 Tbsp chives
juice from 1 lemon
2 tsp olive oil
salt
INSTRUCTIONS
Preheat the oven to 450° F with a sheet tray inside. In a large bowl, add bread cubes, a drizzle of olive oil, and a sprinkle of salt; gently toss. Place croutons on the hot sheet tray and bake until slightly burnt, about 5-8 minutes; remove from the oven and cool.
Add radicchio, endive, arugula, cucumber, mint, and chives to a large bowl; drizzle with oil and juice from one lemon and gently toss. Add burnt croutons and gently toss.
WANT TO MAKE IT A MEAL?
Replace the croutons with 3/4 cup farro and add 4 ounces skinless roasted chicken breast to each portion. If packing, dress just before eating.
Notes
Nutrition information reflects complete meal.
| CALORIES | CARBS | PROTIEN | FAT |
|---|---|---|---|
| 470 | 43g | 34g | 14g |
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.