Radicchio Salad w/ Italian parsley, olives, raw sunflower seeds, EVOO + pasture raised egg

Enjoying colorful, leafy vegetables doesn’t need to be complicated. The crunch, flavor combination and preparation of this simple, fresh salad is an example of this and can be thrown together rather quickly.

Here we are, in simple steps… Inspired by our seasonal, local produce & The Mediterranean pattern of eating which emphasis whole plant foods, is this

FRESH RADICCHIO SALAD …

Wash + pat dry a few sprigs of fresh organic Italian Parsley. Pinch leaves & tender stems; set aside.

Here we use Rosso di Chioggia + Rossa di Treviso Radicchio; types of leafy chicory which are fiber + antioxidant rich.

These leaves are Plant Powerhouses; Rich in vitamins, minerals + nutrients. Peel then wash + dry the leaves.

Gently tear leaves into pieces along the veins, then arrange on a plate.

In a pot, bring water to a boil. Gently add eggs with a spoon and allow to cook for 8 minutes.

Prepare an ice bath. Right at the 8 minute mark, remove eggs with spoon, then add to the ice bath.

When eggs are cool enough to handle, crack + peel. The cold water immersion stops the cooking & helps with the peeling.

Sprinkle with high quality mineral sea salt or Himalayan salt.

Head to Instagram to watch the full reel!

Notes: If you begin boiling water for the egg first, this recipe should take 12-15 minutes start to finish. Play around with it; placing ingredients into the leaves, forming a wrap can be equally as delicious.

INGREDIENTS LIST:

1 organic Rosso di Chioggia - small round Radicchio

1 organic Rossa di Treviso - long / tall Radicchio

1 bunch organic Italian Parsley

1/4 c raw sunflower seeds

4 oz olives - kalamata etc..

4-6 pasture raised organic eggs

High quality Extra Virgin Olive Oil

High quality mineral sea salt - ex. Maldon or Himalayan salt

Ingredients list makes 4-6 salads

The Coast RidgeSeptember 19, 2022