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
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?
I stir the tin of anchovies (in oil) into the hot pan with chopped garlic and walnuts and break them up — they melt into a savoury base that seasons the whole salad. Leaving them out would significantly alter the flavour profile.
How many does this salad serve?
It makes a lovely appetizer for two or a generous salad for one — I use 2 large handfuls of arugula and a dozen grape tomatoes, so portions lean hearty for a single serving.
Does this keep ok for the next day or go soggy? Had it warm for lunch today and it was so good, want to make a bigger batch.