Chopped Salad with Broccoli, Egg & Radicchio


Preparation info

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Appears in

Healthy in a Hurry

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.


  • extra-virgin olive oil, ¼ cup (2 fl oz/60 ml)
  • fresh lemon juice, 3 tbsp
  • whole-grain Dijon mustard, Tbsp
  • sea salt, ¼ tsp
  • broccoli, 1 lb (500 g), florets and tender stems, finely chopped
  • radicchio, 1 head (about 8 oz/250 g), cored and chopped
  • smoked or regular mozzarella cheese, 2 oz (60 g), cut into ¼-inch (6-mm) cubes
  • slivered or chopped almonds, ¼ cup ( oz/45 g)
  • hard-boiled eggs, 2, peeled and grated or finely chopped


  1. In a large salad bowl, whisk together olive oil, lemon juice, mustard, and salt.
  2. 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.

per serving 300 calories, 13 g protein, 12 g carbs, 25 g fat (4.5 g saturated fat), 100 mg cholesterol, 2 g fiber, 370 mg sodium