How is January going? The last major winter storm missed us, thankfully. We are chilly here but have no snow on the ground! My husband was even able to play golf twice earlier this month when the temps were in the mid to upper 40s. (Yes, a die-hard golfer!)
After the splurges of the holidays and chill of winter, we have found ourselves gravitating toward warming soups and hearty salads for dinner and today, I'm sharing a recipe that was on our gourmet group menu in December. I had been waiting for the radish sprouts I started from seed on January 1st to be ready to harvest so I could use them in this salad.
They grew so quickly! Within a few days the seeds had sprouted through the soil and within less than two weeks they were ready to harvest.
This is quite a hearty salad, with the addition of burrata cheese and toasted almonds. With fiber, carbs and protein, you could even eat this for a light meal which is exactly what we did last night. If you're not familiar with burrata cheese, it's a type of mozzarella with a soft, creamy center with a buttery flavor. So delicious! It's sold in the section of your grocery store where you would also find fresh mozzarella (the kind sold in tubs, floating in water). Fresh mozzarella is a good substitute if you can't fin burrata cheese.
The dressing is a delightful combination of rice vinegar, lemon juice, honey and cumin which gives the dressing an earthy flavor that compliments the salad perfectly.
Just look at all of those beautiful colors! The bright radicchio and pomegranate seeds with the purple-orange shaved carrot and bright green radish sprouts make a beautiful presentation. If you can't get radish sprouts, use some fresh herbs such as parsley or basil. I'm not a fan of all-radicchio salads so I mixed in one of my favorite greens, arugula. I also added some finely shaved fennel which is my new favorite addition to salads.
Arugula, Radicchio and Rainbow Carrot Salad
½ teaspoon lemon zest
2 teaspoons rice vinegar
2 teaspoons fresh lemon juice
1 teaspoon toasted cumin seeds, ground, or ground cumin
2 teaspoons honey
1⁄4 cup extra-virgin olive oil
Salt and Pepper to taste
2 cups arugula, washed and dried
2 cups torn radicchio leaves, washed and dried
1 large rainbow carrot (purple preferred), thinly shaved with a vegetable peeler
1/4 cup finely shaved fresh fennel
2 tablespoons assorted chopped fresh herbs such as radish sprouts, parsley, or basil
1 small ball of burrata cheese (preferred) or mini fresh mozzarella balls
1⁄4 cup pomegranate seeds
1⁄4 cup roasted slivered almonds
Roast slivered almonds in a 350F oven for about 6 minutes, until golden brown. Allow to cool before using.
To make the dressing, combine the lemon zest, vinegar, lemon juice, cumin, and honey. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste. Set aside or refrigerate until ready to use.
To make the salad, combine the arugula, radicchio leaves, carrots, shaved fennel and sprouts or herbs in a chilled bowl or platter and toss with 3 tablespoons of the dressing.
Top with small spoonfuls of burrata (or fresh mozzarella), pomegranate seeds, and the almonds. Drizzle with a bit more dressing to taste, freshly ground pepper and serve immediately.
The colors are glorious! And how cute all those delicate sprouts..Beautiful oics..In Fl..at CostcoI bought the most beatiful Burrata..8 little balls to a container..I warmed them in water as the recipe said..it was on a pasta dish that we loved.I made it for C and F..here we only have the large burrata..I much prefer serving the warm pretty ball intact on pasta and a big one just doesn't work.I even wrote the company..to no avail here..ReplyDelete
Pinning this beautiful thing..
Thank you, Monique! Aren't the sprouts so cute? It makes me smile to see something growing from seed this time of year. I would love to find those little balls of Burrata! I will check ours next time we visit but I know how different Costcos can be as they try to source locally. The container I bought has 2 medium balls. Enough for two nights. Bon soir, Pea :)Delete
Yes that's the size we get..Bel Gioiosa is the great brand and quality I found in Fl:)Cute cute sprouts;)Delete
That's the brand I get also but I've never seen the ones, they would be perfect, Pea :)Delete
Love your salad looks absolutely beautiful Susan, love colors in salads! Hugs!ReplyDelete
Thank you, Gloria! I thought the colors were so pretty and we eat with out eyes :) xoxoDelete
yours salads always are beautiful !Delete
Your salad is a concentrate of beauty, taste and health! Here it is not very cold, the days are clear and sunny, I love the winter of this year (better to speak softly, I'm afraid of bad weather), warm hugsReplyDelete
Thank you, Chiara! I know what you mean about winter :) We have been lucky so far also. We will hush about it :) Warm hugs from Wisconsin.Delete
Look at those gorgeous colours...I am dying to have some, Susan. I love those beautiful carrots..so lovely paired with radish sprouts.ReplyDelete
Thank you, Angie! The sprouts gave the salad a nice tang. I'm so happy I grew them :)Delete
Your Arugula, Radicchio and Rainbow Carrot Salad sounds wonderfully tasty and crunchy. We love all the members of the Chicory family, but radicchio is a favorite here. Adding it with carrots, fennel and arugula, might just be the perfect balance of flavors for a winter salad. Oh, and yes, I can definitely see your salad served with a steaming bowl of soup or stew along with a loaf of crusty bread. Another great recipe Susan, thanks for sharing.ReplyDelete
It's a salad I'll make often during the winter as the ingredients are easy to find here. Thanks, Ron!Delete
Your little sprouts are so pretty! It's nice to see something growing in winter Susan-enjoy:@)ReplyDelete
They make me smile :) Thanks, Lynn!Delete
It certainly is a beautiful salad! And it sounds delicious as well. Far safer to grow those sprouts at home, too. 🙂ReplyDelete
Thanks so much, Vee. The sprouts are fun to grow and fast!Delete
This is truly one gorgeous salad! Sorry you missed the snow but I bet you get some soon. We got 8-inches here in Virginia and it's so cold, it's still on the ground. But that doesn't mean I wouldn't enjoy this delicious treat. The colors are fantastic! Thanks Susan.ReplyDelete
Wow, that's a lot of snow for Virginia! We're chilly but it's been nice to be able to drive and walk around without slipping and sliding :) I'm sure our days are numbered! Thank you, Tricia!Delete
Beautiful photos! I can't get over that green silverware. Just gorgeous.ReplyDelete
Thank you, Mimi! The silverware is World Market from a few years ago :)Delete
What a beautiful and delicious salad. Those micro-radish greens really add a visual and I'm sure gustatory treat. I love the green flatware too.ReplyDelete
I think it's so pretty too! With the gray, dreary weather we've been having I needed a little color in my life :) Thanks, Linda!Delete
What a beautiful salad bursting with color and flavor, Susan! I have never heard of burrata cheese, but I'll look for it. I'm so glad that you showed us the sprouted radish seeds, too. Those shaved carrots add such a flair to the salad. My late mom had that pretty green flatware, and now my sister is using it. I hope you have a wonderful rest of the week!ReplyDelete
I hope you an find burrata to try it. It's mozzarella's creamy cousin :) How sweet that your mom had the same flatware! Thanks so much, Kitty!Delete
Delicious looking salad Susan, so colorful and loaded with flavors...you just reminded me that I have not been sprouting much lately...ReplyDelete
Have a great rest of the week!
More daylight will be better for sprouts. Mine did get a little 'leggy'. I love putting sprouts on salads! Thank you, Juliana! Happy weekend ♥Delete
I love salad.ReplyDelete
have a great day
Thank you, Tanza, and the same to you!Delete
The colors are glorious and our health food store sells the cutest sprouts. I am a burrata fan, and this sounds wonderful to me after all the snow we just got. LOLReplyDelete
Thanks, Debbie! You are lucky to have a good place to buy sprouts. I love them! We have more snow on the way today and tomorrow :(Delete
I'm a real salad lover and this salad being so colorful is high on my list to prepare.ReplyDelete
It's different without being too different, if you know what I mean :) Thank you, Karen!Delete
What a spectacular salad! Love that you even made your own sprouts. I wish I had a better window to try this from. Regardless, I love these carrots and everything in there. Thanks for sharing Susan!ReplyDelete
January wasn't the best time to grow sprouts but at least they grew :) Our spare bedroom facing east is my 'plant room' in the winter. Not an ideal exposure but it works okay. Thanks much, Abbe!Delete
I remember sprouting mung beans back in the 70s when I was in high school. That was when I learned to make a few Americanized Chinese dishes, and wanted to grow my own bean sprouts. You have got me all excited about sprouting seeds once again. I am going to have to look into this, because there is nothing I like seeing more on a cold winter day than sprouting seeds.ReplyDelete
Thank you, Pattie! Sprouts can be used is so many different ways. I love growing them!Delete
this looks delicious as always happy new yearReplyDelete
Thank you, Rebecca! Happy New Year to you and your family :)Delete
What a great salad and I like the dressing. My husband loves to play golf when it is cold but he won’t play when it is very hot.ReplyDelete
We have the opposite problem with climates :) Thank you, Gerlinde and the dressing would taste delicious of many salads!Delete
that looks like a beautiful salad and I am totally in love with those radish micro greens.ReplyDelete
Thank you! The sprouts are very easy to grow :)Delete
What a beautiful salad! I would love it for my lunch. And I'm going to look into growing my own sprouts, you've inspired me. The weather around here is almost spring-like already, sunny and quite mild, and the wild flowers are blooming as we've had a decent amount of rain already. A very nice time of year.ReplyDelete
Growing sprouts is so much fun and there isn't a long wait for gratification :) Thanks so much, Amalia, and your weather sounds perfect to me!Delete
mmm. . . this looks yummy.ReplyDelete
Thanks so much, Sheryl!Delete
I love salads and always try to find new recipes to enrich my list! This one is a keeper!ReplyDelete
Thank you, Katerina! We really enjoyed this salad and the creaminess of the burrata really makes it special.Delete
Susan, your salad looks amazing! We love to add burrata in salads, and need to do it more often. Love the rainbow carrot ribbons - just beautiful!!ReplyDelete
Thank you, A&L! I was amazed at how beautiful purple carrots are when they are peeled!Delete
Yum! Come make that for me. We just bought a bag of colorful mini carrots and of course I went for the purple ones first. They just make eating carrots more fun.ReplyDelete
I'd love to, Jacqueline :) Call me when you're in Cabo - LOL.Delete
Such a lovely, colorful salad! The rainbow carrots are so beautiful - I didn't even know they were a thing!ReplyDelete
Thank you, Kelly!Delete