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Kale Radicchio Salad with Meyer Lemon Basil Vinaigrette Recipe:
4 - 6 servings
Ingredients
Meyer Lemon Basil Vinaigrette - recipe below
1
Head Lacinato Kale - or kale of your choice - thinly chopped
1
Head Radicchio - thinly chopped
1
Fennel Bulb - cut in half or quarters - remove core - thinly slice
1
Cup
Radishes - thinly sliced
1
Cup
Purple Cabbage – thinly sliced
1/2
Cup
Fresh Basil – minced - or to taste
1
Pomegranate - seeds removed
Asiago Cheese finely shredded - to taste - optional but so good
Meyer Lemon Basil Vinaigrette Recipe:
3/4
Cup
+ 2 Tablespoons Extra Virgin Olive Oil
1/4
Cup
Fresh Squeezed Meyer Lemon Juice
2
Tablespoons
White Wine Vinegar
1
Small Shallot - minced
1
Small Clove Garlic - minced
1/2
Teaspoon
Dijon Mustard
1/4
Teaspoon
Sea Salt - or to taste
1/4
Cup
Fresh Basil - minced
Instructions
Vinaigrette
In a food processor or blender, measure and add the lemon juice, olive oil, vinegar salt, puree, then pour into a jar.
Add the basil, shallots garlic. Shake well.
Salad
Add all ingredients to a large bowl and mix together. Serve the Asiago and vinaigrette on the side.