BUTTER LETTUCE AND RADICCHIO SALAD WITH CITRUS VINAIGRETTE

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A new year, a month of very healthy eating. Each year, after weeks of drinking and eating during the holidays, my husband and I do a month long cleanse. No sugar (besides natural sugars in fruit), no dairy, no gluten, no yeast, no caffeine, no alcohol. Yes, it’s tough, but it also feels amazing and is a great way to start a new year. The key to success with this way of eating for one month is thinking ahead. I like to make batches of rice, quinoa, cut up vegetables, stock, and salad dressings over the weekends, so that during the week meals are easy to prepare. Here is a simple and delicious salad with a citrus vinaigrette you can make ahead of time. If you are eating dairy, add a little shaved Parmesan or crumbled Point Reyes blue cheese before serving. Enjoy!

BUTTER LETTUCE AND RADICCHIO SALAD WITH CITRUS VINAIGRETTE

Serves 4-6

1 head butter lettuce, leaves removed, washed, dried
1 head radicchio, leaves removed, washed, dried
1 pear, sliced into thin wedges
1/2 cup toasted walnuts, roughly chopped
Citrus Vinaigrette, recipe below
Maldon salt
Fresh cracked black pepper

* optional – shaved Parmesan or 1/2 cup crumbled blue cheese

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In a large mixing bowl, gently toss the butter lettuce and radicchio with a little citrus vinaigrette to coat the leaves. Assemble them on a large serving platter. Top with the toasted walnuts and pear slices. Drizzle with more dressing to taste. Finish with a sprinkle of Maldon salt and fresh cracked pepper.

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CITRUS VINAIGRETTE

3 lemons, juiced
2 oranges, juiced
Zest from 1 lemon
1 small shallot, finely chopped
3/4 cup olive oil
1/4 cup Champagne vinegar
Kosher salt
Freshly ground pepper

This is a great vinaigrette to make in a mason jar. Simply combine the first six ingredients and shake. Season to taste with salt and pepper. Vinaigrette can be make 1 week ahead of time.

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