Weekend Salad with Radicchio, Peaches, Feta & Edamame
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
Yield:
4-6 Servings
For the Dressing
Ingredients
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
Instructions
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.
For the Salad
Ingredients
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
Instructions
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.
