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)