ROASTED ASPARAGUS, RED BELL PEPPER & RADICCHIO SALAD

Radicchio is a beautiful chicory vegetable that has a bitter, slightly spicy flavor when raw that mellows and sweetens when roasted.  Make a double batch of this simple, sophisticated dressing and keep it for a week in the refrigerator. The dish will keep in the refrigerator for up to a week and will get more flavorful over time.  Beautiful colors to match the season!

radicchio salad for detoxSERVES 4-6

1 teaspoon extra virgin olive oil

1 bunch of asparagus, washed and trimmed

1 large radicchio head, remove end of core and cut into 4-6 wedges

1 red bell pepper, quartered with seeds removed

¼ cup red onion, sliced very thin

Dash of sea salt and pepper

4 cups mixed salad greens or herb mix

1 tablespoon lemon juice

 

VINAIGRETTE     

3 tablespoons aged balsamic vinegar

2 tablespoons safflower or extra virgin olive oil

2 teaspoons Dijon mustard

1 shallot, minced

1 teaspoon lemon juice

Sea salt and cracked pepper to taste

 

Preheat oven to 400 degrees. Toss bell pepper, radicchio, and asparagus in a teaspoon of olive oil and sprinkle with a little salt and pepper. Arrange in a single layer on a parchment-lined baking sheet. Roast veggies for 10 minutes or until asparagus is crispy tender.

Blend all dressing ingredients in a food processor or a jar and shake well.

When the vegetables are cool enough to handle, chop the asparagus and peppers into approximately 1” pieces. Toss the asparagus, peppers, radicchio, and red onion gently with the vinaigrette and set aside.

Toss the greens in lemon juice and a dash of salt and pepper.  Arrange the roasted vegetables atop the dressed greens and serve.

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