Radicchio Salad with Raspberry and Tarragon Dressing

Radicchio Salad with Raspberry Tarragon Dressing

Raspberry and tarragon pair well with the spicy bitter flavor of Italy’s radicchio leaf chicory.

Serves 4-6

Ingredients Preparation

  • 3 T. fresh lemon juice
  • 1 roasted garlic clove
  • 3 T. raw sunflower seeds
  • 1⁄2 cup extra virgin olive oil
  • 1 T. finely chopped fresh tarragon or 1 t. dried
  • 1⁄2 cup frozen, unsweetened raspberries, rough chop while frozen
  • sea salt and pepper to taste
Dressing Steps

  1. Put the lemon juice, garlic, and sunflower seeds in the small container of a blender.
  2. Blend until you have a smoother paste, and add the oil. Blend. You may need to add a couple T. of water to thin out a bit.
  3. Pour the dressing into a bowl and stir in the tarragon and raspberries. This dressing can be doubled easily and keeps for up to a week in the refrigerator.

  • 1 large head radicchio, torn into bite sized pieces, washed and dried
  • 1⁄2 cup pitted and sliced dates
  • 1 cup sliced, roasted and cooled squash, Delicata or Butternut
  • 1⁄2 cup green lentils, cooked and cooled
  • 1⁄4 cup pickled red onion (thinly slice onion and soak in favorite vinegar for an hour)
  • 1⁄4 cup toasted pumpkin seeds with sea salt
Salad Assembly Steps

  1. Toss Radicchio with dressing until well coated.
  2. Add the rest of the ingredients and toss again.

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