The Place


Recipe: Radicchio Green Salad & Moroccan Salad

Posted at 1:30 PM, Jan 19, 2016
and last updated 2016-01-19 15:30:30-05

Chef Lesli Sommerdorf from Harmons shared two healthy salad recipes that are anything but ordinary.

Radicchio-Green Bean Salad

Serves 8


2 cups green beans, trimmed, frenched, and cut into 2-inch lengths

3/4 cup walnuts

2 tablespoons brown sugar

1/4 cup olive oil, plus 2 teaspoons

3 1/2 tablespoons rice vinegar, divided


2 garlic cloves, minced

1 head bibb lettuce, coarsely torn

1 large head radicchio, thickly sliced

1/2 cup blue cheese crumbles

Shredded cooked chicken or turkey, optional


Bring a large pot of water to boil over high heat. Fill a large bowl with ice water. Cook beans until vibrant green and beginning to soften, about 5 minutes. Using a slotted spoon, transfer beans to ice water and let sit, about 2 minutes. Drain beans in a colander and set aside.

In a frying pan over medium heat, add walnuts, brown sugar, 2 t oil, and 1 T vinegar and stir to combine. Cook until sugar dissolves, stirring frequently. Season with salt and toss to combine. Transfer nuts to a sheet of parchment paper to cool.

In a large bowl, whisk 2 1/2 T vinegar, garlic, salt, and remaining 1/4 c oil. Add lettuce, radicchio, green beans, blue cheese, and nuts and toss to combine. Add chicken, if using.

Adapted from Bon Appetit

Moroccan Salad

Serves 6-8


2 tablespoons olive oil, plus more for drizzling

1 1/2 cups farro

1 1/2 cups low-sodium chicken or vegetable broth

1 1/2 cups water

1 cup chopped dried apricots

2 cups chopped spinach

1/2 cup pistachios

1/2 cup golden raisins

6 green onions, sliced

1/2 cup pomegranate arils

1/2 cup chopped fresh flat-leaf parsley


3/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground cayenne

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Zest and juice of 1 lemon

1/3 cup extra-virgin olive oil

2 teaspoons salt


In a large pot over medium-high heat, warm 2 T oil. Add farro and stir to toast, stirring often, 3-4 min. Add broth and water and bring to a boil. Reduce heat to low and simmer until farro is tender, 30-45 min. Drain in a colander. Rinse under cold water and shake to remove as much liquid as possible. Transfer to a baking sheet and spread evenly. Drizzle with olive oil, stir occasionally until cool.

Meanwhile, in a small bowl, combine black pepper, cinnamon, cardamom, cayenne, ginger and nutmeg. Add lemon zest and juice, olive oil and salt.

In a large bowl, mix apricots, spinach, pistachios, raisins, green onions, pomegranates and parsley and toss to combine. Add dressing and cooled farro and toss to combine. Let marinate for 1 hour before serving.