watercress and radicchio salad

March 31, 2013 § 8 Comments


This colorful salad is a delight to put on the table.  I love the slight bitterness of the radicchio and using a crushed garlic clove in the dressing, then removing it upon serving is a nice way of giving a subtle garlic flavor without overwhelming.  Sometimes I plan my meals taking color into consideration. I always make sure our plates have plenty of green.  And then sometimes I even think to add red, purple, yellow and orange!  It’s a fun way to arrange the plate and perhaps put something on the table you wouldn’t normally serve at dinnertime. Like, a bowl of strawberries along side grilled carrots and asparagus.  Or roasted beets along side peeled mandarins and steamed green beans.

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon flat leaf parsley, chopped finely
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove, crushed
  • 2 bunches watercress, trimmed, washed and spun dry
  • 2 small heads of radicchio, shredded washed and spun dry
  • bunch of chives, chopped
  • freshly shaved parmesan
  • salt and pepper

In a small bowl whisk together the olive oil, vinegar, mustard,  parsley and garlic.  Remove the whole crushed garlic and toss the watercress, radicchio, chives and dressing in a large salad bowl until well coated. Top with shaved parmesan and serve.

Serves 4

buon appetite


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