One of my favorite couples got married last weekend, the wedding was amazing, and their dinner menu was phenomenal. When the salad came out, after the first bite, my boyfriend quietly whispered in my ear, “Can you make this for me?”. So I made this little bad boy from what I could remember.
Radicchio is bitter. I’ve done many stupid things in my day, and because of those stupid, stupid things, I’ve learned to combat certain flavors, like bitter, or spicy. The sneaky trick is sweet and salty, and sour. I find that a combination of them really does the trick. That is why I made a honey vinaigrette to make it tasty again.
2 cups of red or tri-color quinoa
1 finely chopped head of radicchio
one can of sliced beets
1/2 a thinly sliced red onion
4 very thinly sliced radishes
one blood orange with skins removed
1 tsp salt
juice of one lemon
Rinse your quinoa, and put it in a small pot with 4 cups of water. Add in the lemon and salt, bring it to a boil for 1 minute, reduce it to a simmer and let it cook for 15 more minutes. Remove the quinoa from the heat, spread it out over a large dish and cool it in the fridge for 20 minutes while you prep the rest of the salad. Once the quinoa has chilled, mix it with the rest of your ingredients, add a bit of salt and pepper, and serve it with the vinaigrette.
For the vinaigrette
1/4 cup olive oil
1/4 cup white balsamic vinegar
2 tablespoons honey
Bring out a jar with a lid. Add these 3 ingredients, and shake it like a bad puppy until its completely mixed. TADA Vinaigrette!