Salad of Radicchio


1 head radicchio, or 4 cups loose, radicchio, sliced into 1/8th inch shreds

4 cups arugula, loosely packed, washed and dried

½-1 cup picked cilantro leaves

2-4 apples, crisp and sweet-tart, such as Jonagold, Mutsu, etc, cut into 1/8th -inch matchsticks (using a mandolin/fixed-blade slicer can make this easier)

¼-½ cup roasted almonds, coarsely sliced

-Optional- 2-4 cups green oak leaf lettuce torn into small bite-sized bits

1 cup, or as needed, Apple Balsamic Dressing 

Salt and pepper to taste if you wish



In a large bowl, mix the radicchio and arugula, and lettuce if using, by gently tossing it with your fingers. Scatter the cilantro leaves over the surface and then gently mix in. Spread the apple sticks over the salad and toss the salad to mix in.

Drizzle with just enough dressing to moisten the salad and toss to coat evenly. Mound salad on 4 plates, then scatter with almonds. Sprinkle a little coarse salt and a smidge of pepper on if you wish. Serve right away.