Tri-color Chopped Salad

Tri-color Chopped Salad

Ingredients:

For salad

  • 1 head radicchio, about 1/2 lb (0.25 kg);
  • 2 large Belgium endive, about 1/2 lb (0.25 kg);
  • 1/2 lb (0.25 kg) of fresh asparagus.
     
    For dressing
  • 1 red onion;
  • 2 large lemons;
  • 1 tablespoon Japanese vinegar;
  • 1 tablespoon Chinese red vinegar;
  • 1 tablespoon Balsamic vinegar;
  • 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
  • 1 tablespoon fish sauce from Asian section of super market;
  • 1 tablespoon honey, or for taste;
  • 1 teaspoon extra virgin olive oil;
  • Sea salt and black pepper, if desired.

Recipe:

Serving for 4

For salad

  1. Cut radicchio and endive to 1/4” (0.7 cm) slices;
  2. Put asparagus in boiling water for 2 minutes, take it out and chill, and chop into 3/8” (1 cm) cubes;
  3. Add salad dressing and then olive oil if desire.

For dressing

  1. Dice the red onion and place it in a bowl of lemon juice to pickle overnight;
  2. Add Liquid Aminos, vinegars, fish sauce and honey;
  3. Add sea salt and black pepper, if desired;
  4. Let the mixture sit for at least 1/2 hour before pouring onto the salad.

Go back to top