Arugula, Radicchio and Rainbow Carrot Salad

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.

Enjoy! 

Arugula, Radicchio and Rainbow Carrot Salad 

Printable Recipe

SERVES 2-4   

Dressing:

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

Salad:

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.

Adapted from Saveur

Cherry Tomato and Burrata Bruschetta

Before tomato season is a thing of the past,  I hope you can try this simple and delightful appetizer.  It is a perfect way to use all of those cherry tomatoes growing like crazy in your garden. Right now, my cherry tomatoes are ripening so quickly that we can barely eat them all.  Sweet Million and Sun Sugar have been very prolific varieties for me here in SE Wisconsin.  Don't worry if you only have regular tomatoes either!  Just cut them into small pieces and let the seeds and juice drain before using.

There are endless versions of bruschetta with tomatoes on the internet but this recipe (or more of a technique) was passed along to me by a good friend and we have enjoyed it several times in the past few weeks. This is not original or unique - just delicious!

All you need is some really good, ripe tomatoes, a sliced and toasted baguette and a ball of burrata cheese, which is a type of soft cheese made with mozzarella and cream.  It's so good! My grocery store sells the BelGioioso brand.

If you don't grow tomatoes yourself, perhaps you can find some good, locally grown tomatoes at the farmers' market nearby.  Slice the tomatoes into small pieces and squeeze out as much of the juice as you can.  Add a little aged balsamic vinegar, salt and pepper and a drizzle of olive oil and toss.

Let your guests help themselves and add as much cheese and tomatoes as they like! Our whole family loves it - even the young grandsons, although their favorite part is the baguette toasts and cheese ;)

Bon appetit!

Cherry Tomato Bruschetta with Burrata

Printable Recipe

Makes about 18-20 Bruschetta, depending on how large a baguette you are using.  Adjust the amount of tomatoes accordingly.

1 large French Baguette (I like Costco's baguettes)

About 2 pints of cherry (or 2-3 large) tomatoes

1 ball of Burrata cheese

Fresh basil leaves

Aged Balsamic

Olive Oil

Salt and Pepper to taste

Heat the oven broiler to low (or set oven to 375).  Slice the baguette diagonally into between 1/4 and 1/2 inch pieces.  Arrange on a baking sheet. Brush slices on both sides with olive oil and sprinkle with finely grown pepper on one side. Toast in the oven for about 3-5 minutes per side, depending on your oven.  Watch carefully, so they don't burn, especially if you are using the broiler.  Allow to cool.  The baguette toasts can be made ahead.

Slice tomatoes into small pieces and remove as much of the seeds and juice as you can. A little juice and seeds left is fine. Place them into a small bowl and drizzle with aged balsamic vinegar and salt & pepper to taste.  Add some sliced basil before serving.  

On a serving platter, arrange the baguette slices, around the outside, and place the tomatoes and Burrata cheese in the center. Allow your guests to serve themselves.