Over Christmas my sister gave me a bottle of Ume Plum Vinegar and the idea for this dressing. I’d used Ume Vinegar years before but it had been pushed to the back of my cupboard and been a bit neglected. I love its salty sour taste. In early spring my husband and I took our children to Las Vegas to see the Beatles Love show. While the show was amazing trying to feed our family was not so amazing. Food was either exorbitant or gross. While fantasizing about all of the meals I was going to make when we got back home my sister had texted me what she was having for dinner back home. On the list was this salad which I began to dream about. Once home I replicated it and made the addition of the toasted walnuts. It became a staple salad in my rotation. Let me rephrase that, I could have eaten it every day but after a month or so my husband was less game. Its a fantastic salad!
- 1 head of radicchio, washed and torn
- 1-2 carrots, peeled and sliced
- 2-3 TB chopped parsley
- 1-2 green onion, peeled and minced, white part only
- ½ C toasted walnuts
- 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
- Prepare apple cider dressing. Combine dressing ingredients and mix until well blended.
- Prepare radicchio, add to clean salad bowl.
- Peel and wash carrots, slice thinly.
- Add carrots to the radicchio along with parsley, green onions and walnuts. Toss with apple cider dressing.