When spring comes along, I start craving the flavors of summer, but still prefer to eat warm meals. This salad bridges the gap.
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Warm Mid-Season Salad
- Total Time: 15 minutes
- Yield: 1-2 1x
Description
When spring comes along, I start craving the flavors of summer, but still prefer to eat warm meals. This salad bridges the gap.
Ingredients
- olive oil
- one tin of anchovies (in oil)
- two garlic cloves
- a handful of chopped walnuts
- 1 yellow pepper
- 1/2 small head of radicchio
- a dozen grape tomatoes
- 2 large handfuls of arugula
- 1 tsp apple cider vinegar
- parmesan shavings (to taste)
- salt, pepper (and/or gomasio)
Instructions
- Heat olive oil in pan. Add chopped garlic, anchovies, walnuts. Stir to break up anchovies.
- Wash and chop the yellow pepper, add to pan.
- Wash and chop radicchio. Add to pan when the pepper has started to soften, along with a splash of apple cider vinegar and some salt.
- Wash and halve the grape tomatoes. Add to pan.
- Once tomatoes are warmed, turn off the burner. Stir arugula into pan until just wilted.
- Move warm salad contents to bowl. Dress with parmesan shavings and pepper.
- Eat while warm.
Notes
- This either makes a lovely appetizer for two or a generous salad for one.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
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Frequently Asked Questions
Why does this salad use anchovies, and can I leave them out?
The tin of anchovies (in oil) is stirred into the hot pan with chopped garlic and walnuts and broken up — they melt into a savoury base that seasons the whole salad. The recipe does not suggest omitting them, so leaving them out would significantly alter the flavour profile.
How many does this salad serve?
The notes specify it makes a lovely appetizer for two or a generous salad for one — the recipe uses 2 large handfuls of arugula and a dozen grape tomatoes, so portions lean hearty for a single serving. 
