Arugula-fennel-radicchio salad
Bored with your usual salad? Looking for something delicious AND nutritious — packed with cancer-fighting compounds, and just as important, flavor? Here’s our go-to salad, adapted from my favorite neighborhood restaurant, Parisi’s. This salad evokes the Italian flag with its mixture of red, white and green. The following recipe serves 8:
1 tub baby arugula
1/2 fennel bulb, sliced thin
1/2 head radicchio, sliced thin
2-4 T. olive oil
2 T. lemon juice
2 T. orange juice
1/4 c. grated parmesan
salt
Mix arugula, fennel, radicchio and parmesan in a salad bowl. Whisk 2 T. olive oil, orange juice, lemon juice and a little salt together, and taste. If you think the dressing is too sharp add another T. or 2 of olive oil. Mix half of dressing with salad fixings, add a little salt, and toss. Add more dressing and salt if desired. This dish rocks!
1 tub baby arugula
1/2 fennel bulb, sliced thin
1/2 head radicchio, sliced thin
2-4 T. olive oil
2 T. lemon juice
2 T. orange juice
1/4 c. grated parmesan
salt
Mix arugula, fennel, radicchio and parmesan in a salad bowl. Whisk 2 T. olive oil, orange juice, lemon juice and a little salt together, and taste. If you think the dressing is too sharp add another T. or 2 of olive oil. Mix half of dressing with salad fixings, add a little salt, and toss. Add more dressing and salt if desired. This dish rocks!
