This stunning, rosy-hued salad from Heather Christo’s cookbook Pure Delicious is the perfect thing to serve or take along with you this Easter. Start-to-finish, it takes less than 10 minutes to assemble (including whirring up the homemade raspberry vinaigrette). For a vegan version, omit the prosciutto and replace honey with maple syrup or agave nectar.
Enjoy!
Equipment
- Food processor or blender
Ingredients
- 2 heads of radicchio, washed, dried and torn into bite-sized pieces
- 6 radishes, washed and sliced thinly
- 1 pint fresh raspberries, washed and dried
- 1 small shallot, sliced thinly
- 4 ounces prosciutto, torn into bite-sized pieces
For the Raspberry Vinaigrette
- ¼ cup raspberries (fresh work best, but frozen can work as well in a pinch)
- 2 garlic cloves
- 2 tbsp honey
- ¼ cup champagne vinegar
- ¼ cup olive oil
- salt to taste
Instructions
- Arrange all of the salad ingredients on a platter or in a large salad bowl.
- Place all vinaigrette ingredients in a blender and puree until smooth.
- Dress the salad and toss gently to coat. Enjoy!
