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|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWe 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 ServingsIngredients
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.
