Radicchio and Apple Salad 

Serves 2

This sharp fall salad comes together quickly for a hearty meal. Radicchio is a rich source of vitamin K which supports bone health. Its distinctive red color comes from pigmented antioxidants called anthocyanins. These bioactive compounds protect the cells of the body from damage and may help reduce your risk of diseases such as cancer, diabetes and heart disease.

Ingredients

Salad

• 2 small or 1 medium to large granny smith apples (250g / 9oz)
• 1 small head of radicchio (300g / 10oz)
• 1/3 cup manchego cheese, grated (40 grams / 1.5oz; optional)
• 1/2 cup of sliced raw almonds (60 grams / 2oz)
• Salt and pepper
• Juice of 1/2 lemon

Dressing

• 1/4 cup extra-virgin olive oil
• 1/4 cup champagne vinegar
• 1 tbsp dijon mustard
• 1/4 tsp salt

Method

1. Preheat the oven to 350 F.
2. Combine sliced almonds, 1 tbsp olive oil and 1 tsp of salt. Roast almonds for 5-6 min until slightly golden brown, remove from oven and let cool on baking sheet.
3. Remove outer leaves of radicchio head, core and shred against grain into ¼ inch strips.
4. Place shredded radicchio into ice water bath for 10 min, drain and spin dry.
5. Julienne apples and toss with lemon juice.
6. Combine radicchio with shredded manchego and toss. Add apples and half the almonds and toss with dressing. Top with remaining almonds, divide into two bowls and serve.