This is a summertime staple. This summer we’ve been making a variation of this salad every night. We keep a bag of washed radiccio and romaine in the fridge and add whatever we have on hand. We always like to add green onions or chives to this as well as lots of herbs, in this case parsley. We like to soak thinly sliced red onions in ice water before throwing them in and tossing the salad.
Romain Radiccio Salad
Author: Hannah
Recipe type: Salad
Cuisine: Northern California
Ingredients
- Salad:
- 1 head of romaine lettuce
- I head of radiccio, washed and torn
- 1-2 carrots, peeled and sliced or grated
- 2-3 TB. chopped parsley
- 1-2 green onion, peeled and minced, white part only
- ½ cup toasted walnuts
- 1 cup sliced red onions
- Dressing:
- 4 TB. EVOO
- 2 TB. Apple Cider Vinegar
- 1 TB Ume plum vinegar
- ½-1 tsp. Tamari
- ground pepper to taste
- 1-2 garlic cloves, crushed or minced
Instructions
- Tear or chop romain and radicchio into bit size pieces.
- Grate or slice carrots into matchsticks
- Chop parsley after tearing it from the stems
- Chop the whites of the green onions / scallions into ¼" pieces
- Toast the walnuts and then chop them into smaller pieces
- /4 and slice red onions