ARUGULA AND RADICCHIO WITH FETA

This salad was adapted from a recipe in the June 2007 issue of Gourmet and originally found on Epicurious.com. Michael detests most fruit (at least he likes his veggies!) so we omitted the 1/2 cup dates the recipe originally called for and added more ingredients to make it a heartier, entree type salad. This would also be fantastic with steamed haricot verts and chickpeas or with flaked tuna a la Salade Niçoise.
Recipe alterations are italicized.

ingredients

1 lemon, juiced
1/2 cup extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pitted dates
1/4 pound baby arugula (8 cups)
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups)
3 ounces crumbled feta (1/2 cup)
1/4 cup kalamata olives, sliced
3 hard-boiled eggs, quartered
1 can artichoke hearts, drained and halved
1 red pepper, thinly sliced
3 scallions, chopped
1/2 cup shredded carrots

preparation

Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.

Attention Vitamix owners: Throwing all dressing ingredients in a Vitamix at speed 9 for 15 seconds emulsifies the dressing and slows seperation significantly.

Halve dates lengthwise and thinly slice crosswise.
Toss together arugula, radicchio, feta, and veggies in a large bowl, then toss with enough vinaigrette to coat. Top with hardboiled eggs, and sprinkle with freshly ground pepper.

Adapted from Gourmet, June 2007

photo: John Kernick

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