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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

  1. In a food processor or blender, measure and add the lemon juice, olive oil, vinegar salt, puree, then pour into a jar.
  2. Add the basil, shallots garlic. Shake well.

Salad

  1. Add all ingredients to a large bowl and mix together. Serve the Asiago and vinaigrette on the side.