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Radicchio, Grapefruit and Spinach Salad
I just love this salad. It’s beautiful and great for family or company. It says “Spring’s on its way!”
Spinach is thought to have originated in Persia, and by the 15th century was cultivated in gardens in Europe. In China it has long been a popular vegetable, grown on the edges of rice paddies. In India, spinach is known as “China Flower.” It’s rich in eye-protective antioxidants and has the iron that all dark leafy greens have. Nice to know, too, that our organic baby spinach is triple-washed, and you don’t have to do anything except dump it into your salad bowl!
Fennel helps with digestion, is rich in vitamin A, and also contains fair amounts of calcium, phosphorus and potassium. In literature and legend, fennel is said to be another remedy for failing eyesight, and an aphrodisiac. Radicchio, also known as Italian chicory, is red to maroon colored with white veins. Its slight bitterness is a wonderful spring tonic. Balsamic vinegar ‘syrup’ is luscious and sweeter than balsamic vinegar, but of course you can use balsamic vinegar instead. See you Tuesdays for our organic farmers’ market!
Serves 4
| 5 tb Spectrum balsamic vinegar syrup | 8 oz organic baby spinach leaves |
| ½ c extra virgin olive oil | ½ c pitted Kalamata olives, opt. |
| 2 organic grapefruits | 1 small head radicchio, torn into bite-sized pieces |
| 1 tsp each sea salt and black pepper | |
| 2 cups halved and sliced organic fennel |
Combine balsamic vinegar syrup and olive oil in a medium salad bowl. Whisk in salt and pepper. Cut grapefruit horizontally. Using a grapefruit knife (convenient because it’s curved and has serrated edges), cut around to release grapefruit from peel and then between membranes to release segments. Stir segments into dressing (yes, use the grapefruit juice that comes along with the sections too). Toss in remaining ingredients. Mix so everything is coated. Let salad stand about 15 minutes before serving. Dish out on pretty plates. You can always compensate and add more of something you like (spinach) for something you might not like (fennel). I serve with a slice of avocado on the side of each plate. Sometimes I’ll crumble goat or feta cheese on top of each plate before serving. Depends on what else is being served for dinner.
