Apple, Frisée & Radicchio Salad with Lemon Kefir Dressing
Yields: 4 servings
1 large shallot, peeled and diced small (3 tablespoons)
3 tablespoons freshly squeezed lemon juice
2 tablespoons roasted walnut oil
2 tablespoon grapeseed oil
5 tablespoons whole milk kefir
10-ounces of frisee (2 small heads), bottom ½-inch (core) cut off and leaves cut into 1-inch pieces
4-ounces radicchio (half of one small head), halved lengthwise and cut into 1/3-inch slices
20 large fresh mint leaves, chopped roughly
¾ cup roughly chopped fresh flat-leaf Italian parsley
2 apples (Fuji, Pink Lady or Honeycrisp), cored and sliced into 1/8-inch slices
½ cup toasted walnuts, chopped roughly
7 small French radishes, quartered
2 Persian cucumbers, sliced in half lengthwise and cut on a bias (¼-inch thickness)
kosher salt, to taste
freshly ground black pepper, to taste
In a small container with a tight fitting lid, combine the shallot, lemon juice, walnut and grapeseed oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl. Add the kefir and repeat the shaking (or whisking) process. (Makes approximately ¾ cups of dressing.)
In a large bowl, combine the frisee, raddichio, mint, parsley, apple, walnuts, radish, cucumbers and dressing. Mix together. Season to taste with salt and pepper.
Divide the salad equally among plates and serve.
Photo: Ronald Tsang
P.S. This recipe was recently featured in an issue of Clean Eating Magazine!