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Broccoli & Radicchio Salad

Cook ½ lb of broccoli for 1 minute in a large pot of salted water. Drain in cold water. Shred 1 head of radicchio lettuce. Arrange this on a plate, top with broccoli and 4 tbsp. of pine nuts. Whisk together 4 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice. Pour over broccoli and toss.
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