In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Roasted Blueberry and Radicchio Salad

I love, love, love, love this salad. It’s so simple. It’s so delicious. You want this on your plate immediately. Roasted sweet blueberries combined with tart radicchio in a bright lemon vinaigrette, is exactly what should be your first (or last) dinner course tonight.

(Bonus: It’s pretty as a painting too.)

Roasted Blueberry and Radicchio Salad

Serves 2.

Salad Ingredients:

1 cup fresh blueberries

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cups shredded butter lettuce

1 cup shredded radicchio

2 tablespoons roughly chopped pecans

Vinaigrette Ingredients:

3 tablespoons olive oil

1 ½ tablespoons lemon juice

1 teaspoon dried dill

½ teaspoon kosher salt

½ teaspoon lemon pepper

Instructions:

Preheat oven to 350 degrees.

In a small baking pan, combine the berries with the olive oil, salt and pepper.

Bake for 12-15 minutes, or until softened and lightly caramelized.

Reserve.

Divide the lettuce, radicchio, and pecans between two salad plates.

Whisk together the vinaigrette ingredients in a small bowl.

Divide roasted berries between the salad plates, and drizzle with dressing.

Serve immediately.

(Photos by Launie Kettler)

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