radicchio

Salads

Grain, Grapefruit + Avocado Salad

Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Grain, Grapefruit + Avocado Salad | www.hungryinlove.com

It wasn't my intention but I may have struck breakfast salad gold with this one. How do I know? Because it's the first thing I've reached for three mornings in a row now. I suppose it makes sense. Several breakfast regulars are present: grapefruit, yogurt, avocado. Usually mornings find me stuffing one of these three in to my bag hoping it doesn't burst/explode/get smushed on my trek into the city. But together in a whole-grain studded salad the whole lot fits neatly into tupperware and becomes quite commuter friendly. That's worth waking up for if you ask me.

The prep for this, or any grain salad really, involves some legwork but the results are worth it. Besides being heartier than a green salad, cooked grains do a fabulous job at sopping up dressing, especially if left to refrigerate overnight. Here I used both quinoa and farro because I had them on hand. There's no magic to this combo though. You could skip one to simplify or swap in wheat berries, bulgur (cracked wheat), brown rice, or barley.

A few notes on cooking these grains. There are as many methods for cooking quinoa as there are grains in your pot. For this salad I used a 1:1.25 grain to water ratio and followed these tips from Food52. The results were perfectly fluffy. As for farro, I used to cook it as you do rice. But then I got hip to treating it like pasta and have never turned back. Simply cook at a rolling boil until it reaches your desired al dente-ness. Guess work eliminated!

Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Grain, Grapefruit + Avocado Salad | www.hungryinlove.com
Farro | www.hungryinlove.com
Lime Yogurt Dressing | www.hungryinlove.com
Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Serves 4-6

Ingredients

Grain, Grapefruit, + Avocado Salad

  • 1 cup cooked farro (1/2 cup dry)
  • 1 cup cooked quinoa (1/2 cup dry)
  • 1 grapefruit, peeled and sections removed from pith (Don't worry about keeping the sections in tact. You'll want to tear into bite-sized pieces for the salad.)
  • 1 avocado, cut into chunks
  • 4 scallions chopped (white and light green parts)
  • 1/2 head small radicchio
  • 2 Tbs chopped parsley

Lime Yogurt Dressing

  • 1/4 cup plain Greek yogurt (I prefer full fat but use what you like or have on hand)
  • Juice of 1 lime
  • 1 tsp honey
  • 1/4 olive oil
  • Salt + pepper

Prep

  • Cook your grains and allow to cool.
  • Make your dressing. Whisk together yogurt, honey, lime juice, salt and pepper. Add olive oil and blend until smooth. I like to shake everything together in a ball jar - it makes for simple storage.
  • Assemble your salad. Tear radicchio leaves into your serving bowl.
  • Add cooled grains, chopped scallions, and parsley.
  • Add dressing and toss. (You likely will not need it all. Save the rest for another use.)
  • Taste grains for seasoning. Add more salt and pepper as necessary.
  • If you're preparing the salad to eat later, stop here. Cover and refrigerate. 
  • When ready to serve add grapefruit and avocado and toss gently. Enjoy!

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Salads

Winter Panzanella + Walnut Vinaigrette

Radicchio + Endive | www.hungryinlove.com
Winter Panzanella | www.hungryinlove.com

If you're looking for more ways to incorporate bread into your diet, panzanella is a great place to start.

Ha! If only I had that problem. In my household it's more like, 'Do you find yourself bringing home every gorgeous loaf of french bread that makes eyes at you? Are you ashamed when you discover you've eaten 3/4 of your baguette in one sitting, slicing little bread coins one after the other and slathering each with butter and sea salt? You had to, right, because tomorrow it will be dry and craggy?' If you're silently nodding your head, then panzanella is your new best friend. It turns your bread habit into a virtuous one. It turns that bread into salad. I understand that in order to be in possession of day-old bread for panzanella you're still going to have to stop yourself from eating fresh bread. No easy feat. But the promise of panzanella (added bonus: really fun to say) is better motivation than scolding yourself for downing too many refined carbs.

My favorite panzanellas are the classic kind full of tomatoes, cukes, and other summery goodness. But seeing as we're six months away from July in every direction,  and my devotion to bread intensifies in due proportion to dropping temperatures,  a winter edition was in order.

Crushed Walnuts | www.hungryinlove.com
Walnut Vinaigrette | www.hungryinlove.com
Radiccho + Endive | www.hungryinlove.com
Panzanella Bread | www.hungryinlove.com

After the bread and a nice, sharp vinaigrette for said bread to sop up, there are no rules. I chose bitter greens, lemony artichokes, and buttery walnuts partly because they look pretty together but mostly because it's what I had on hand. And next time I'll do the same.

Winter Panzanella | www.hungryinlove.com

Winter Panzanella + Walnut Vinaigrette

Serves 2-3

Walnut Vinaigrette

Makes ~1 cup
  • 1/4 unsalted walnuts, toasted
  • 1 large clove garlic
  • Juice of 1 lemon
  • 1 tsp. dijon mustard
  • 1 tsp. sugar
  • 1/2 cup olive oil 
  • Salt + Pepper

Prep

  • Toast walnuts in a dry skillet over medium heat until aromatic, about 4 minutes
  • In a food processor, pulse walnuts and garlic until finely ground but not a paste
  • Whisk together walnut-garlic mixture, lemon juice, mustard, sugar, salt and pepper
  • Add olive oil in a steady stream while whisking to incorporate
  • For best results, make 30 minutes before serving to allow flavors to develop; will keep in fridge up 5 days

Panzanella

  • 1/2 loaf day old crusty bread, cut into 1 inch cubes (about 3-4 cups)
  • 3 Tbs. olive oil
  • 1 tsp. kosher salt
  • 2 heads radicchio (also called treviso or chicory)
  • 2 heads Belgian endive
  • 1 eight oz. jar artichoke hearts, drained and chopped in quarters
  • Handful parsley leaves

Prep

  • Heat oil In a large skillet toast over medium heat for about one minute
  • Add bread cubes and salt
  • Toast bread cubes turning frequently until nicely browned on all sides, about 10 minutes; if things begin to get smoky, reduce heat to low
  • Remove from heat and let bread cool
  • Tear (or chop) radicchio and Belgian endive leaves into small pieces
  • Combine all panzanella ingredients and dress with walnut viniagrette; serve immediately or allow to sit for 15 minutes to allow bread to sop up dressing