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Gluten-Free, Dairy-Free, Sauces / Rubs, Vegetables / Sides

Radicchio and Arugula Salad with Garlic Balsamic Vinaigrette

Assertive greens, like radicchio and arugula, stand up to garlic-infused balsamic vinaigrette. Meanwhile, the sweetness of the Prune Juice Concentrate…

Sunsweet Ingredients

Nutritional Facts

Per serving

Instructions

    To make the vinaigrette, mix together the balsamic vinegar and concentrate. With the back of a knife or a spoon, rub the minced garlic into the salt on a cutting board. Scrape the garlic from the board and place in a bowl.

    Whisk in the vinegar, then whisk in the olive oil. Season with pepper to taste. The vinaigrette can be refrigerated for up to 1 week. Before using, let the vinaigrette come to room temperature and re-whisk to emulsify.

    To make the salad, place the radicchio and arugula in a large mixing bowl and the fennel and radishes. Season with a generous pinch of salt and pepper and drizzle with about 1/4 cup of the dressing (you will have leftover dressing). Gently toss the salad, mixing well to ensure that the arugula is evenly seasoned and serve.

Ingredients

Dressing

Garlic Balsamic Vinaigrette

55 ml / 1/4 cup minus 1 teaspoon balsamic vinegar

5 ml / 1 teaspoon Prune Juice Concentrate

1 g / 1 teaspoon minced garlic

1 g / 1/4 teaspoon salt

120 ml / 1/2 cup extra-virgin olive oil, or more to taste

Ground black pepper

Salad

115 g / 4 ounces radicchio and arugula torn into bite-sized pieces (about 8 cups)

1/4 bulb fennel, cored and thinly sliced (optional)

4 radishes, thinly sliced

Kosher salt

Freshly ground black pepper

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