Kale and radicchio salad with raspberry vinaigrette recipe

Step by Step

Step 1

Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing.

Step 2

Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl.

Step 3

Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

Ingredient

Fresh lemon juice

2 tablespoons 2 tablespoons
Olive oil

4 cup 4 cup
Chopped pecans

4 cup 4 cup
Kosher salt

2 teaspoon 0.33 fl. ozs
Sugar

1 cup 1 cup
Raspberries

1 pint 1 pint
Tuscan kale

1 bunch 1 bunch
Raspberry syrup

1 tablespoon 0.5 fl. ozs
Ricotta salata

3 ounces 3 ounces
White balsamic vinegar

4 cup 4 cup
Head radicchio

1 small 1 small
Raspberries

2 pints 2 pints

Kale and radicchio salad with raspberry vinaigrette recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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