Chopped Radicchio Salad with Orzo Dill Havarti
Chopped Radicchio Salad with Orzo Dill Havarti
Main Ingredient: Vegetables
Yield: 6-10 servings
Photo and Recipe courtesy of “Geez Louise!”, Chef Louise Mellor
American - Traditional American - Californian Italian Salads
Chopped Italian Salad:
  • 1/2 c.  dry orzo, cooked according to package directions to yield 1 cup pasta and cooled
  • 1 small/medium head of radicchio (4 oz.), cut thinly into shreds and chopped
    Radicchio can be bitter so use as much or as little as you like.
  • 2 hearts of romaine lettuce, cut into thin shreds and chopped
  • 1 medium Roma tomato, cut into small dice
  • 1 small cucumber, peeled, seeded and cut into small dice
  • 1/2 red bell pepper, seeded and cut into small dice
  • 14.5 oz can red kidney beans, drained and rinsed
  • 3 ounces Havarti with Dill cheese, diced into small pieces
  • 2 tablespoons white wine or white balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 tsp.  dried dill
  • 1 tsp.  Dijon mustard
  • 1 tbsp. honey
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 c. olive oil
To Prepare Vinaigrette:

In small bowl, mix together vinegar, lemon juice, garlic, dill, Dijon mustard, honey, salt and pepper. Slowly whisk in olive oil in a thin stream until smooth. Or, add all ingredients to a Mason jar, firmly close lid and shake well.

To Prepare Salad:

In large bowl, combine all the salad ingredients. Toss with vinaigrette, to taste. Serve immediately.