Chopped Winter Salad With Meyer Lemon Vinaigrette
This crunchy and refreshing winter salad is all about balance. The sweetness of juicy clementines and pears counteracts the slight bitterness of the radicchio base. Chopped fennel adds a tangy licorice flavor, while sunflower seeds add a sprinkling of nuttiness to round everything out. The Meyer lemon vinaigrette comes together in a flash and features notes of aromatic ginger that perfectly complement the fresh produce. Serve this colorful salad alongside a hearty sandwich or wrap for a meal that will stick to your stomach and keep you energized during a long day.
INGREDIENTS
- ¼ cup Meyer lemon juice
- 1 tablespoon chopped shallot
- 1 tablespoon pure maple syrup
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 2 medium pears and/or red apples, cored and chopped (2½ cups)
- 1 head radicchio, chopped (2¼ cups)
- 3 heads Belgian endive, chopped (1¾ cups)
- 1 medium fennel bulb, chopped (1⅓ cups)
- 2 clementines, peeled and chopped
- 1 cup thinly sliced celery
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons sunflower kernels, toasted
INSTRUCTIONS
- For Meyer Lemon Vinaigrette, whisk together Meyer lemon juice, shallot, maple syrup, dry mustard, garlic powder, and ginger. Refrigerate until ready to serve.
- In a large bowl combine the first six ingredients (through celery). Drizzle with Meyer Lemon Vinaigrette. Season with salt and pepper. Sprinkle with sunflower kernels.
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