Romaine and Radicchio Salad with White Beans, Celery and Watermelon Radish

Romaine with Radicchio, White Beans, Celery and Watermelon Radish Salad

Computer problems can be challenging and at this time I am quite perplexed. For some reason on some blogs that are on WordPress my comments are not posting. Also I just discovered that I may or may not have 2 accounts on the management page, how did I do this? Last night I decided to delete all my cookies and reset my password, then I turned off my computer and went to bed. First thing this morning I fired up my computer and to my horror and humiliation the problem still exists. Ugh!!; back to the drawing board.

Now the one positive constant in my life is my daily salad. Romaine; my favorite; has dominated our salads for the last few weeks. The firm and crunchy texture of this lovely leaf guarantees a good salad at least a day or two in the fridge. (Just don’t add the dressing until you are ready to enjoy). Romaine can be served chopped, torn, whirred into smoothies, added to soups and even grilled. The flavor is mild and goes with just about any combination of toppings. For today’s salad I added watermelon radish, radicchio, cucumber, celery and white beans. I served this salad with a red wine vinaigrette along with spinach and ricotta cheese tortellini’s topped with a light marinara sauce.

yield: 3 to 4Author: Cheriprint recipe

Romaine with Radicchio, White Beans, Celery and Watermelon Radish Salad

prep time: 25 MINScook time: total time: 25 mins

Enjoy this fresh and crunchy romaine and radicchio salad with white Beans, celery and watermelon radish. Guaranteed to brighten up the darkest of winter days.

INGREDIENTS:

• 1 small head romaine lettuce, cleaned and chopped into ½ inch pieces
• 1 small head radicchio, coarsely chopped
• 1 hot house cucumber, cut lengthwise, seeds scooped out, cut into ¼ to 1/3 inch slices
• 2 to 3 stalks celery, slice ¼ to 1/3 inch thick
• 1 14-ounce can cannellini beans, drained and rinsed
• 1 small watermelon radish, peeled, sliced and then cut in half
• ¼ cup red wine vinegar
• 2 teaspoons Dijon mustard
• 1/3 cup extra virgin olive oil
• 1 teaspoon fresh parsley, finely chopped
• Salt and pepper to taste

INSTRUCTIONS:

1. Combine and whisk the red wine vinegar, Dijon mustard, olive oil and parsley, salt and pepper to taste.
2. In a large salad bowl mix the romaine, radicchio, cucumber and celery; place the beans and radishes in the corners (for presentation) or just mix them in when adding vinaigrette.

Notes:

1. Normally I add half of the vinaigrette and serve the rest on the side. Enjoy!
2. This is the first time I've used a watermelon radish. They seem to vary quite a bit in size, I bought one of the smaller ones that was about the size of a golf ball. The flavor is crisp and sweet and the color is a beautiful bright pink. I have seen them at potlucks carved into flowers and assorted shapes.

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