📝 About This Recipe
This vibrant salad celebrates the sophisticated bitterness of Italian radicchio and Belgian endive, balanced beautifully by a citrus-forward dressing. By omitting salt and focusing on high-impact aromatics like toasted walnuts, fresh mint, and zesty lemon, we create a complex flavor profile that satisfies the palate without the need for sodium. It is a crisp, refreshing masterpiece that brings a burst of color and refined elegance to any table.
🥗 Ingredients
The Bitter Greens
- 1 medium head Radicchio (Chioggia or Treviso) (cored and torn into bite-sized pieces)
- 3 heads Belgian Endive (sliced crosswise into 1-inch ribbons)
- 2 cups Arugula (wild baby arugula for peppery notes)
The Low-Sodium Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 small Shallot (minced very finely)
- 1 teaspoon Dijon Mustard (choose a low-sodium variety)
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Black Pepper (freshly cracked)
Crunch and Aromatics
- 1/2 cup Walnut Halves (unsalted)
- 1/4 cup Fresh Mint Leaves (hand-torn)
- 1/4 cup Pomegranate Arils (for a pop of sweetness)
- 1/2 large Honeycrisp Apple (thinly sliced into matchsticks)
👨🍳 Instructions
-
1
Begin by toasting the walnut halves in a small dry skillet over medium heat for 3-5 minutes. Shake the pan frequently until the nuts are fragrant and slightly darkened, then remove from heat and set aside to cool.
-
2
Prepare the radicchio by removing any wilted outer leaves. Cut the head into quarters, remove the tough white core, and tear the leaves into manageable, bite-sized pieces.
-
3
Trim the base of the Belgian endives. Slice them crosswise into 1-inch thick pieces, discarding the very bottom root end. Gently separate the leaves with your fingers.
-
4
In a small glass jar or mixing bowl, combine the minced shallot, lemon juice, lemon zest, low-sodium Dijon mustard, and honey.
-
5
Slowly whisk in the extra virgin olive oil in a steady stream until the dressing is emulsified and thickened. Add the freshly cracked black pepper.
-
6
Taste the dressing; it should be bright and sharp. The lack of salt is compensated by the pungency of the shallot and the zing of the lemon.
-
7
Place the prepared radicchio, endive, and baby arugula into a large, wide wooden salad bowl. Toss them gently to mix the different shades of purple and green.
-
8
Just before serving, add the thinly sliced apple matchsticks to the bowl. Waiting until the last moment prevents them from browning.
-
9
Drizzle about two-thirds of the vinaigrette over the greens and use salad tongs or your clean hands to gently lift and turn the leaves until every piece is lightly coated.
-
10
Roughly chop the cooled toasted walnuts and sprinkle them over the top of the salad.
-
11
Garnish with the fresh mint leaves and the vibrant pomegranate arils for a jewel-toned finish.
-
12
Give the salad one final, very light toss and serve immediately to maintain the crisp texture of the chicories.
💡 Chef's Tips
If the radicchio is too bitter for your taste, soak the torn leaves in ice-cold water for 15 minutes then spin dry; this leaches out some of the intense bitterness. Always use fresh lemon juice rather than bottled for a low-sodium diet, as the natural enzymes provide a 'salty' sensation on the tongue. Store any leftover dressing in the fridge for up to 3 days, but bring it to room temperature before using as the olive oil will solidify. For extra crunch without salt, try adding toasted sunflower seeds or pumpkin seeds (pepitas). Ensure your greens are completely dry after washing; water clinging to the leaves will prevent the vinaigrette from adhering properly.
🍽️ Serving Suggestions
Pair this salad with a roasted lemon-herb chicken breast for a light, healthy dinner. Serve alongside a bowl of creamy butternut squash soup to contrast the soup's sweetness. Enjoy with a glass of crisp Sauvignon Blanc or a sparkling mineral water with a twist of lime. Top with a piece of grilled salmon seasoned with cracked pepper and dill. Accompany with a slice of crusty, salt-free artisanal bread dipped in balsamic vinegar.