Radicchio Salad

Side dish ready in 20 minutes! Enjoy this colorful salad featuring radicchio, watercress and apple. MORE+ LESS-

By Betty Crocker Kitchens

September 4, 2012

Dressing

tablespoons fresh lemon juice

tablespoons honey

1/4

teaspoon sea salt, preferably gray salt

Freshly ground black pepper to taste

1/4

cup extra-virgin olive oil

small head radicchio

bunch watercress

unpeeled Granny Smith apple

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1

In 8-inch skillet, mix lemon juice, honey, salt and pepper. Cook over medium heat, beating occasionally with wire whisk, until honey is dissolved. Remove from heat; beat in olive oil. Taste and adjust the seasoning. Let cool to room temperature.
2

Cut radicchio through the core into quarters; remove core. Cut radicchio crosswise into thin ribbons and place in large bowl. Remove thick stems from watercress; mix watercress with radicchio. Cut apple in half lengthwise; remove core. Cut apple crosswise into paper-thin slices (a vegetable slicer is handy for this). Add apple to radicchio and watercress. Toss with enough dressing to moisten salad.

"This is one of my favorite boiled dressings. While you're at it, triple the dressing so you'll have some for the fridge. It will keep for several days."