Chopped Salad with Broccoli, Egg and Radicchio

Whenever you make hard-boiled eggs, cook a few extra to have on hand for adding protein and
heft to salads such as this one. If the flavor of raw broccoli is too strong for you, blanch the florets for a few minutes, then put them in ice water to halt the cooking.

 

Chopped Salad with Broccoli, Egg and Radicchio

 

1⁄4 cup (2 fl. oz./60 ml) extra-virgin olive oil

3 Tbs. fresh lemon juice

1 1⁄2 Tbs. whole-grain Dijon mustard

1/4 tsp. sea salt

1 lb. (500 g) broccoli, florets and tender stems, finely chopped

1 head (about 8 oz./250 g) radicchio, cored and chopped

2 oz (60 g) smoked or regular mozzarella cheese, cut into 1⁄4-inch (6-mm) cubes

1⁄4 cup (1 1⁄2 oz./45 g) slivered or chopped almonds

2 hard-boiled eggs, peeled and grated or finely chopped

 

In a large salad bowl, whisk together the olive oil, lemon juice, mustard and salt.

 

Add the broccoli, radicchio, cheese and almonds to the bowl and stir gently to mix well and coat all the
ingredients with the dressing. Add the eggs and fold in gently just until combined. Serve immediately. Serves 4.

 

 

Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira