A Christmas Eve Recipe With Mina Stone

A CHRISTMAS EVE RECIPE WITH MINA STONE

I love this recipe because it’s easy to prep ahead of time and looks like a bright red blossom as you put it together. It’s fresh, crunchy, sweet, bitter and herbaceous. Feel free to swap out any nuts or seeds you have on hand. I like using herbs almost like a salad green, which is to say a lot! Mint leaves, parsley, basil, either whole or barely torn and mixed throughout the salad. Feta, goat cheese or Parmesan are lovely additions as well.

CHRISTMAS EVE SALAD - RADICCHIO LEAVES WITH TOASTED PUMPKIN SEEDS, ALMONDS, PEARS, AND GREEN HERB

Serves 4-6

4 heads radicchio, red endive or a mix

1/4 cup toasted pumpkin seeds

1/4 cup toasted and chopped almonds

1 pear, diced and drizzled with a little lemon juice

1 cup of mint, basil, and parsley leaves

1/4 cup apple cider vinegar

2 teaspoons honey or maple syrup

1/3 extra virgin olive oil

Kosher salt and fresh pepper

Tear and arrange the radicchio leaves on a large platter- slightly overlapping the leaves.

Scatter half of the herbs over the radicchio.

Sprinkle the salad with the pumpkin seeds, almonds and the chopped pear.

Whisk together the dressing ingredients and generously drizzle over the salad.

Sprinkle with kosher salt and fresh pepper.

Finish with the remaining herbs and serve.

Note: the salad can be assembled ahead of time up until adding the pear and covered with plastic wrap until ready to serve. To serve, unwrap, drizzle with dressing and add the final sprinkling of herbs.