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Bevalvenim

Roviochickinz Posted: January 31st, 2012
by Roviochickinz
This recipe was created using the Salads Recipe Maker.

Serves/Yields: Serves 4

Created Using: Starter Salads
ingredient discovery
Ingredients avocado eggs grapefruit more more
1-1/2 cups (lightly packed) torn radicchio leaves
1-1/2 cups (lightly packed) mixed baby greens
1-1/2 cups (lightly packed) torn green leaf lettuce leaves
1-1/2 cups (lightly packed) torn romaine lettuce leaves
1 medium grapefruit, peel cut away, flesh cut into segments, and segments halved crosswise
1 medium avocado, pitted, peeled and cut into thin wedges
6 to 7 fresh figs, quartered
2 oz. aged Gouda, thinly shaved with a vegetable peeler
1/3 cup hulled pumpkin seeds (pepitas), toasted
1/2 cup blanched hazelnuts, toasted and coarsely chopped
2 hard-cooked eggs, peeled and coarsely chopped
1/2 cup Orange-Fennel Seed Vinaigrette (Get the Recipe)

In a large bowl, combine the radicchio, baby greens, green leaf lettuce, and romaine and grapefruit segments, sliced avocado, and figs. Add 1/4 cup of the dressing, season with salt and pepper, and toss well. Taste the greens, and adjust seasoning with more salt, pepper, or dressing as needed (you may not need all of the dressing).

Divide the salad between four salad plates. Scatter the shaved Gouda and pumpkin seeds, hazelnuts, and hard-cooked eggs evenly over all four salads.


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