Green Rocket Salad
- Vegetable recipes
- Vegan
- Lactose free
- Peanut free
Peppery lettuces and sweet yellow pepper complement each other nicely in this riotously colourful salad.
Ingredients
- 2 bunches arugula or 4 cups (1 L) torn Boston lettuce
- 1 small head radicchio
- 1/2 cup (125 mL) thinly sliced red onion
- 1 yellow or orange pepper, thinly sliced
- Dressing:
- 2 tbsp (30 mL) balsamic vinegar
- 1 tsp (5 mL) finely chopped fresh rosemary
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 cup (50 mL) extra-virgin olive oil
Preparation
Wash arugula in cold water until all the grit is removed. Spin or pat dry. Remove long stems and place leaves in a large serving bowl. Tear radicchio into bite-size pieces.
Add radicchio, onion and pepper to arugula. Toss until well combined. (Can be prepared to this point, covered with a damp cloth and plastic wrap and refrigerated for up to a day.)
Whisk balsamic vinegar with rosemary, salt and pepper in a small bowl. Whisking, drizzle in olive oil until well combined.
Drizzle dressing over arugula mixture. Toss to coat evenly.
Makes 8 servings.
Fast & Easy: 30 minutes or less (prep and cooking time)
Make-Ahead: Can be made at least 8 hrs ahead
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