Chopped Salad with Broccoli, Egg & Radicchio

Name: Chopped Salad with Broccoli, Egg & Radicchio
Yield: Makes 4 Servings
Ingredients: slivered or chopped almonds, ¼ cup (1½ oz/45 g); radicchio, 1 head (about 8 oz/250 g), cored and chopped; extra-virgin olive oil, ¼ cup (2 fl oz/60 ml); fresh lemon juice, 3 tbsp; sea salt, ¼ tsp; whole-grain Dijon mustard, 1½ Tbsp; broccoli, 1 lb (500 g), florets and tender stems, finely chopped; smoked or regular mozzarella cheese, 2 oz (60 g), cut into ¼-inch (6-mm) cubes; hard-boiled eggs, 2, peeled and grated or finely chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Whenever you make hard-boiled eggs, cook a few extra to have on hand for adding protein and heft to salads such as this one. If the flavor of raw broccoli is too strong for you, blanch the florets for a few minutes, then put them in ice water to halt the cooking.

Ingredients

extra-virgin olive oil, ¼ cup (2 fl oz/60 ml)
fresh lemon juice

Side dish
Lunch
Vegetarian
Gluten-free

Method

In a large salad bowl, whisk together olive oil, lemon juice, mustard, and salt.
Add broccoli, radicchio, cheese, and almonds to bowl and stir gently to mix well and coat all ingredients with dressing. Add eggs and fold in gently just until combined. Serve right away.