We love the bright colors and unexpected mix of ingredients in this radicchio salad. Peaches lend color and sweetness and the edamame and feta help make this dish substantial enough for a lunch entrée.
By Yankee Magazine
May 08 2020
Weekend Salad
Photo Credit : Adam DeTourWe love the bright colors and unexpected mix of ingredients in this radicchio salad. Peaches lend color and sweetness, radicchio adds a bitter edge, and the edamame and feta help make this dish substantial enough for a lunch entrée.
From “Recipe for Success,” May/June 2020
¹⁄3 cup fresh orange juice
2 tablespoons aged sherry vinegar
2 teaspoons minced shallot
2 teaspoons chopped fresh oregano
1 teaspoon honey
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
First, make the dressing: Whisk the orange juice, vinegar, shallot, oregano, honey, salt, and pepper in a medium bowl. Gradually add the oil, whisking constantly until the dressing emulsifies. Set aside.
6 cups Bibb lettuce
2 cups radicchio and/or Belgian endive leaves
1 cup roughly chopped fresh mint
1 tablespoon chopped fresh oregano leaves
2 cups thinly sliced fennel bulb
1 cup shelled edamame or fava beans
1 cup sliced fresh peaches
1 cup crumbled feta cheese
Next, assemble the salad: In a large bowl, toss together the lettuce, radicchio, mint, and oregano. Add the fennel, edamame, and peaches, along with ½ cup dressing; toss gently to combine. Top with feta and serve.