Author Notes
These kinds of salads are quick and easy, so I make them often with a large variety of deferent lettuces, fruit and berries and all kinds of dressings.
Some times I add nuts or pumpkin seeds.
—Kukla
Ingredients
- For the Vinaigrette:
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• 12ounces unsweetened frozen raspberries, thawed
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• 6 tablespoons extra-virgin olive oil
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• 2 tablespoons fresh lemon juice
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• 1 1/2 tablespoons honey
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• Kosher salt and freshly ground black pepper
- For the salad
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• 1 head butter lettuce, cut or torn into bite size pieces
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• 1 head radicchio, cut or torn into bite size pieces
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• 1/2 red onion thinly sliced (optional)
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• 2 pears, peeled and thinly sliced
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• 2 white peaches, peeled and thinly sliced
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• 1 orange, peeled, sliced crosswise into rounds
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• 3 kiwis, peeled, sliced crosswise into rounds
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• 1pint fresh raspberries
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• 1 cup homemade small croutons, sautéed in olive oil and butter (optional)
Directions
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Place the raspberries, in a blender. Blend until smooth. Season with salt and pepper, to taste and strain to a small bowl, pressing with a robber spatula or wooden spoon. Add olive oil, lemon juice, honey and whisk until emulsified.
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In a large salad bowl, toss all the ingredients for the salad, except kiwi and raspberries. Just before serving, add the vinaigrette and toss until all the ingredients are coated.
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Arrange kiwi rounds and raspberries on top of the salad.
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