Preparation Time: 15–20 minutes
4 cups mixed baby spring greens or arugula,
spinach or dandelion
1 medium head fennel, stalks cut off and bulb thinly sliced
1 apple (preferably with red skin), thinly sliced
2 stalks celery, thinly sliced
2 tbsp. chopped cilantro or parsley,
plus extra reserved for garnish
1 tbsp. chopped fresh mint or more to taste
¼ cup dried cranberries
4 whole or halved radicchio leaves
1 apple, coarsely chopped
2 tbsp. lemon juice
¼ cup orange juice
2 tbsp. apple cider vinegar
¼ tsp. salt or to taste
freshly ground black pepper to taste
1 tsp. grated fresh ginger
¼ cup extra virgin olive oil
Place all the ingredients for the dressing in a blender and process until smooth. Taste and adjust seasoning.
Combine all the ingredients for the salad, except the radicchio and toss gently.
Pour on the dressing to taste and toss again.
Place the radicchio leaves on plates (leaves can be left whole, in a cup shape or halved and fanned out beneath the salad).
Arrange the salad on top of the radicchio.
Drizzle extra dressing on the plate and sprinkle extra cilantro around the salad.
Jill Boadway is a professional chef and cooking instructor who specializes in health-conscious vegan cuisine influenced by Ayurvedic and yogic diets. Jill was one of the chefs at radha yoga & eatery in Vancouver.