Chopped Salad With Broccoli, Egg And Radicchio
This vibrant broccoli radicchio salad is a perfect blend of flavors and textures, making it a refreshing and satisfying dish. The tangy whole-grain Dijon mustard dressing coats the tender broccoli, crunchy radicchio, smoky mozzarella, and nutty almonds, creating a delightful medley in every bite. Finished with grated hard-cooked eggs, this salad is quick to prepare and bursting with nutritious goodness.
— Constant Cookbook
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 1 1/2 Tbs. whole-grain Dijon mustard
- 1/4 tsp. sea salt
- 1 lb. broccoli florets and tender stems, finely chopped
- 1 head radicchio, about 8 oz., cored and chopped
- 2 oz. smoked or regular mozzarella cheese, cut into 1/4-inch cubes
- 1/4 cup slivered or chopped almonds
- 2 hard-cooked eggs, peeled and grated or finely chopped
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, mustard and salt.
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Add the broccoli, radicchio, cheese and almonds to the bowl and stir gently to mix well and coat all the ingredients with the dressing. Add the eggs and fold in gently until just combined. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry</i>, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Yield
Serves 4.
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