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.

Arugula and Tomato Pasta


  • 1 pound pasta
  • 3 cups cherry tomatoes (about 1 pound), rinsed
  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 pound arugula
  • 1/2 cup hard cheese
  • salt


  1. Chop the tomatoes up into half-inch pieces. Pour the olive oil into a large skillet over medium high heat. Add the garlic and red pepper flakes. Cook until fragrant, about one minute. Add the chopped tomatoes. Cook until the tomatoes until they have softened, about five minutes.

  2. Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt. When boiling, add the pasta and cook according to the direction on the box. With about six minutes left in the time, add the arugula to the pot. Reserve half a cup of pasta water, and drain the pasta and arugula.
  3. Turn the skillet with the tomatoes back to medium high, and then toss in the pasta and arugula. Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry. Season with extra salt and freshly grated cheese.