I’m definitely guilty of making pretty much the same salad day after day. What science tells us though is that we need to cycle in different types of ingredients to introduce important micro-nutrients and enzymes into our bodies that are so good for us.
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Here in Boulder, as I’m sure it is in most cities and towns, farmers’ markets and farm stands are open and safely selling their wonderful goods. With this great availability it’s easy to combine different types of leafy veggies and herbs like mint, radicchio, kale, arugula, dandelion, watercress and beet greens in your salads. Toss fruit and berries into the mix and you’ve got yourself a super healthy power salad!
Peach, Berry and Radicchio Panzanella Salad
This Peach, Berry and Radicchio Panzanella Salad is a wonderful mix of bright colors and flavors and packed with healthy goodness. It’s a broad take on a traditional panzanella salad, and it’s delicious!
- ½ head bibb lettuce, washed and torn into bite-size pieces
- ½ head radicchio, washed and torn into bite-size pieces
- 1 large or 2 small ripe peaches, sliced in wedges
- 1 batch Olive Oil and Butter Croutons (below)
- ½ cup raspberries
- ½ cup blackberries
- ¼ cup mint
- 2 oz mild chevre cheese (or substitute with burrata or mozzarella)
- ¼ cup olive oil or walnut oil
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- Salt and pepper to taste
- In a small bowl, whisk together the oil and honey until smooth.
- Add the vinegar and mix.
- Season with salt and pepper to taste. Set aside
- In a large bowl, add the lettuces, peaches, berries and mint. Gently mix the ingredients together.
- Just before serving, pour dressing over salad, and toss to coat.
- Add the cheese and croutons, and turn a few times to incorporate all of the ingredients.
- Serve on individual plates or in a large salad bowl.
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- 2 large slices of a country style bread (about 2 ½ cups). A French boule works great.
- ¼ cup olive oil
- 1 teaspoon butter
- Salt and pepper
- Cut or tear the bread into bite-size pieces.
- Heat the oil and butter in a medium sauté pan.
- Add the bread to the pan and toss with two wooden spoons to coat with the oil.
- Sprinkle with salt and pepper and continue to turn the bread over.
- Bread will begin to toast and brown in a few minutes.
- Remove from heat when the croutons are toasty and golden.
Enjoy!
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