Tonight’s dinner was magnificent. Truly exceptional. I have to share it with you, because everyone was happy. Even the daughter who doesn’t like bitter greens.
Based on this recipe.
1 head radicchio, sliced
1 head chicory, chopped into bite-sized pieces
1 head of fennel, thinly sliced
1 large handful of arugula
2 large oranges, cut into segments (save the remnants for dressing)
1 granny smith apple, thinly sliced and julienned
1/2 cup pumpkin seeds
1/2 cup slivered almonds
Mix ingredients thoroughly in a large bowl.
For dressing: squeeze the remnants of the orange and add a splash of grapefruit juice. (While we like the sweetness of fruit juice that cuts through the bitter greens, the grapefruit juice keeps the dressing from becoming too sweet.) Add a touch of olive oil, a pinch of salt and some freshly ground black pepper.
We prefer to keep the dressing separate from the salad because the recipe makes so much salad (we have lunch tomorrow!) that if we were to put the dressing on the salad it would make it soggy.
Our new favorite cheese
Oh what would I do without Trader Joe’s!
Their Toscano with Black Pepper is amazing! I like it with Trader Joe’s rasin rosemary crisps.
And to top off an amazing dinner, we need an amazing drink.
In a blender mix 1 cup organic strawberries (de-stemmed and cored) and 1/2 cup blueberries with a splash of triple sec, simple syrup and a dash of cardamom. Mix with wine. Serve.