How to Make Radicchio Salad
- cook TIME 13 mins
- prep TIME 10 mins
- total TIME 23 mins
Ingredients (13)
- 6 oz radicchio
- 12 oz sweet potatoes wedge cut
- 6 oz orange segmented
- 1 oz fennel bulb sliced
- 2 tbsp parsley chopped, divided
- 2 tbsp balsamic vinegar
- 1 tsp traditional Dijon mustard
- 1 tsp honey
- 2 tbsp olive oil divided
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 0.5 oz pumpkin seeds
INSTRUCTIONS
Prep:
Prepare the Radicchio: Thoroughly wash and dry then discard the outer leaves, then continue tearing the inner leaves into bite-sized pieces.
Prepare the Sweet Potatoes: Peel the sweet potatoes then trim off the ends, cut lengthwise into halves, then quarters. Continue slicing each quarter into 1/2-inch wedges.
Prepare the Fennels: Remove the stalks and roots. Slice lengthwise into quarters, remove the cores and outer layers then thinly slice each quarter crosswise.
Chop the Parsley: Remove the stems then bunch the leaves together on one hand and thinly slice. Over the pile of sliced leaves, rock the knife back and forth into fine pieces.
Cook
Season the Sweet Potatoes: In a large bowl, toss 12 oz sweet potatoes with 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1 tbsp olive oil, and 1 tbsp parsley until well-combined.
Air-fry the Sweet Potatoes: Evenly spread the seasoned sweet potatoes in the air-fryer and cook at 400°F for 12 minutes.
Make the Dressing: In a small bowl, mix 2 tbsp balsamic vinegar, 1 tsp traditional Dijon mustard, 1 tsp honey, 1 tbsp olive oil, and 1/4 tsp salt until well-combined.
Lay out the Veggies: On serving plates, spread out 6 oz radicchio then lay the air-fried sweet potatoes, 6 oz orange, and 1 oz fennel bulb on top. Garnish with 0.5 oz pumpkin seeds and 1 tbsp parsley.
Drizzle the Sauce and Serve: Lightly drizzle the sauce over the salad then serve.