I stumbled on this recipe via Bon Appetit and had to try it. Please follow the link for the full recipe. I did make some modifications to it. I’m including some notes on how to make it best. And, for health reasons, I left the croutons out completely. I’m sure it would be delicious with them, but it was delicious without, quicker, and more healthy.

Dressing

  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon
  • ½ garlic clove, grated or pressed
  • 2 teaspoons finely chopped fresh tarragon, plus more for serving
  • Kosher salt, freshly ground pepper

Salad

  • 1/4 head of Treviso or Chioggia radicchio, leaves coarsely torn
  • 1/2 to 1 large head fennel, very thinly sliced
  • 1 medium golden beet, very thinly sliced
  • 4 small white turnips or mild rainbow radishes, trimmed, very thinly sliced
  • 4 cups spinach
  • ½ cup pomegranate seeds

Instructions

  • Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp. tarragon. Salt and pepper to taste.
  • Combine radicchio, fennel, beets, turnips, and spinach in a large bowl to combine. Drizzle dressing over to your liking and reserve the rest. Toss to coat; season with salt and pepper to taste.

Notes

The original recipe makes a huge portion, so I halved almost everything here. I’ve also decreased the bitter lettuce (radicchio) but if you really like that flavor, feel free to do a full 1/2 head. For the best results, use a mandolin or make sure that your vegetables are very thinly sliced. I typically have roasted beets in a salad, but was so surprised how delicious they can be so thinly sliced! If you’re looking for a full meal, served with sliced grilled chicken over the top.

Cassandra Orjala of Radiant Health has been a Colon Hydro Therapist for over 30 years. She offers trusted colonic, nutrition, and healthy lifestyle services.