Food & Drink

Radicchio Chopped Salad

Ingredients

Serves 2

  • 1/2 cup muesli
  • 1/2 cup milk
  • 1/2 cup peeled, sliced banana
  • 1/2 cup sliced plum
  • 1/2 cup diced apple
  • 1/2 cup peeled, diced honeydew melon
  • 1/4 cup peeled, sliced kiwi
  • 2 tablespoons blueberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon
  • (Optional) 2 tablespoons popped amaranth

Directions

    A person using a Wüsthof chef knife with a black handle to slice a cucumber on a wooden cutting board with a bowl and carrot in the background.

  1. Whisk the olive oil, balsamic, mustard, honey, salt, and pepper in the bottom of a large salad bowl. Without stirring yet, pile the radicchio, cucumber, fennel, carrot, and cherry tomatoes on top of the dressing. Set aside.

    2. Three knives with black handles placed on a wooden cutting board with chopped radicchio and various fresh vegetables nearby on a dark surface.

  2. Add the corn kernels to a small, dry skillet and set over medium-high heat. Toast the corn kernels, stirring often, until they’re lightly charred and tender, 2 to 3 minutes. Scrape the charred corn into the salad bowl.

    3. A serrated Wüsthof knife with a black handle resting on a wooden surface next to halved cherry tomatoes and a bowl of mixed salad.

  3. Reducing the heat to medium, return the skillet to the heat. Add the pine nuts or almonds and toast, stirring often, until they’re lightly browned and fragrant, 1 to 2 minutes. Scrape into the salad bowl.

    4. A man in a red sweater smiling while cutting bread on a wooden board in a modern kitchen with fresh vegetables and herbs nearby.

  4. Gently toss everything together. Enjoy immediately alongside the demi baguette, if desired.

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