Food is the best medicine. That is why I love eating salads any time of the year. You can get creative with what goes into the bowl as the seasons change. It may be cloudy and cold outside but your salad bowl can be filled with sunshine. Grilled radicchio is the star of this salad. The warm crunch of the radicchio balances well with the citrus fruits, tangy feta and when topped with the yogourt dressing turns this salad into a rainbow of colour and a salad packed with vitamins and minerals that help support overall immune health. The kale is high in vitamin A and vitamin C, both of which are important for maintaining immunity. The citrus in this salad adds incredible flavour, is bursting with colour, and also has a substantial amount of vitamin C. This quick and easy salad will help you through cold and flu season. I love foods that boost my mind, body and immune system.
This salad is packed with Immune-supporting ingredients:
Citrus fruit: Contains high levels of vitamin C which helps to support your immune health.
Greek yogurt: Greek yogurt has a higher content of protein than other types of yogurt. Our bodies required protein to help make antibodies, an important aspect of our immune system
Pistachios: Contains zinc which helps support immune function.
Feta Cheese: Not only does feta cheese contain calcium, but it also is high in protein, which it is required to help make antibodies, an important aspect of our immune system.
Kale: High in vitamin A and C, both vitamins are important for maintaining and supporting your immune system.
If you’re not already a member of the Jamieson Health Club, head to their website to sign up today and you’ll receive new immune-focused recipes throughout the cold & flu season. And looking for a little extra support through the winter months? Try Jamieson’s must-have immune product, Cold Fighter to help fight off early signs of cold and flu symptoms.
Grilled Radicchio Salad
This recipe is gluten free, plant based and perfect for vegetarians.
Servings: 4
Ingredients For the Salad
2 radicchio, medium size ( any variety, I used Treviso)
1 box, (5oz) baby kale
2 tbsp olive oil, (more if needed)
1 large or 2 small ruby grapefruit
1 large or 2 small oranges, (any variety)
½ cup pistachio nuts, lightly salted
½ cup feta cheese, crumbled
handful fresh mint leaves, torn
½ tsp salt
freshly ground black pepper to taste
Ingredients For The Salad Dressing
½ cup plain 2 % Greek yogourt
¼ cup extra-virgin olive oil
1 tbsp Dijon mustard
2 tbsp honey
1 tbsp grapefruit juice
1 tbsp orange juice
1/4 tsp salt
freshly ground black pepper to taste
Directions For The Salad
1. Cut the radicchio into quarters, but leave the core intact. Carefully spread the radicchio apart and using a pastry brush lightly brush with olive oil.
2. Pre-heat grill pan to medium heat, once hot add 1 tbsp of the olive oil and place the radicchio in the pan. Grill for 2 to 3 minutes, if needed add a bit more oil, turn radicchio over and continue cooking until the edges are nice and browned and the leaves have softened. The radicchio should be lightly charred. Take off the heat and set aside.
3. Using a sharp knife peel and slice both grapefruits and oranges, I like to do this over a bowl to catch the juices, (the juice will be added to the salad dressing). Set aside.
Directions For The Salad Dressing
1. Add all ingredients to a small bowl and whisk until well blended.
2. Taste and adjust seasonings. If not sweet enough for you add a bit more honey.
3. Set aside until ready to assemble the salad.
To Assemble the Salad
1. Place the baby kale on a large serving platter.
2. Lay the grilled radicchio on top of the baby kale.
3. Place grapefruit and orange segments over the radocchio.
4. Top with crumbled feta cheese.
5. Scatter with pistachios and fresh mint leaves.
6. Drizzle with salad dressing, salt and a few grinds of pepper.
Cooks Notes:
Any leftover dressing can be stored in the refrigerator for up to one week.
You can use any soft cheese in place of the feta; try goat cheese or buffalo mozzarella.