Radicchio & Clementine Salad
As children, most of us were told to eat our greens & with good reason. Leafy green vegetables are packed with vitamins & minerals, making them among the healthiest foods you can eat! Amongst them, bitter greens: a particular type of leafy green, with a distinctly bitter, astringent flavour, are particularly nutrient-dense - providing vitamins A, C, K, potassium, iron, magnesium & fiber.
We’ve eaten this salad just about every other day since December. It's got it all: crunchy & lightly peppery chicory and radicchio leaves, sweet juicy clementines, toasty almonds & a light honey-mustard dressing laced with apple cider vinegar.
Full of the bright flavours & tones of Winter, this Chicory & Clementine Salad is sure to revive dreary spirits on a grey day. At least, it did for me. Enjoy!
- Vegan Recipe -
Radicchio & CLEMENTINE SALAD
2 chicory heads*
2 radicchio heads*
3 clementines
1 handful of slivered almonds, toasted**
1 tablespoon of wholegrain mustard
1 teaspoon of honey
1 tablespoon of apple cider vinegar
2 tablespoons of extra virgin olive oil
Fleur de sel
Freshly grated pepper
Prepare the dressing: in a bowl, mix the mustard, honey, apple cider vinegar and extra virgin olive oil. Season with Fleur de sel and freshly grated pepper, to taste.
Wash the chicory and radicchio heads. Remove any damaged external leaves, trim the base and detach the leaves.
Supreme the clementines: cut off both ends, place the clementines upright and slice the peel and pith by following the natural curve of the fruits. Slice each segment out and reserve the juices (to be added to the sauce or to enjoy).
Place the salad leaves and clementine segments in a serving dish.
Drizzle over with the dressing and top with the lightly toasted slivered almonds.
Notes: *Use a mix of different radicchio & chicories, for a more colourful & diverse plate.
**To toast nuts & seeds, add them to a dry hot pan & sauté them until lightly browned.
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