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