How pretty is this salad? The magenta-marbled radicchio is so lovely against the greens. From the pale, almost translucent cucumbers to the delicate fronds of dill, to the petticoated edge of the baby green lettuce, to the pearly barley. Dare I say, this salad has a femininity about it. Hands-down, it calls for a soft, white wine vinaigrette to dress it, and pull the tender flavors together in a beautiful, refreshing way.
"Endive frisee can be difficult to decipher if you aren't familiar with it, it usually comes as a full head and is light green with leaflets that are frizzy at the top."
Notes: Sauvignon Blanc is Rumpus. Barley is Arrowhead Mills.
HERBAL RADICCHIO SALAD W/ SAUV BLANC VINAIGRETTE
Ingredients: 3 cups torn baby green lettuce, 1 cup torn radicchio, 1 cup torn endive frisee, 1/2 English cucumber sliced thinly, 1/2 cup cooked pearled barely, 1/4 cup fresh dill-roughly chopped, 1/4 cup chopped fresh parsley, 1 tsp. cracked pepper. For the vinaigrette: 1/3 cup Sauvignon Blanc wine, 1/4 olive oil, 1 tsp. Dijon mustard, pinch of sea salt, 1 tsp. honey.
1. Cook the barley according to package instructions, set aside.
2. Make the dressing: Whisk the wine with the olive oil, Dijon, and honey until combined. Stir in the salt.
3. Pour most of the dressing into the bottom of a large bowl. Tip in the greens, herbs, cucumber, and barely. Toss to coat with the dressing.
4. Serve with the extra dressing on the side.