THE MOST DIVOONE SALAD we’ve had all year 🩰
a simple pink radicchio salad that will change your life
“Babe, I’ve got a pot of a beans going and halloumi in the fridge” is the start to every good meal that ever once was. That’s what my friend Chloe said to me last week when we were working from her house and lunch time was approaching. This warm crunchy salad is something so simple you can whip it up in a short few minutes, and it’s one you will want to keep on rotation for the foreseeable future. (The perf WFH lunch or dare I say a stand-a-lone showstopper for dinner)…either way it will have you saying “omg this is divoone” which is my new favorite way to say divine (thank you Bethany Frankel and your unhinged food tik toks)
Lucky for us in SoCal, pink radicchio has been blessing us for the last few moon cycles, and with that has been an abundance of the most gorgeous ~fem~ blush colored lettuce to grace our plates. Ours is from Weiser Family Farms that I picked up at the Santa Monica Farmers Market, always a pleasure to pay a visit to Alex Weiser. A very special and unexpected aspect of Nour has been building relationships with farmers. He even slipped me a few radishes just cause. That’s the small pleasures in life and what makes the 6:30 am wake ups in order to hustle over to Santa Monica before the rush of the day worth it.
To make this salad we used:
Radicchio Rosa (endive, arugula, or any mixed green would be good here as well)
pickled red cabbage (Chloe suggests using seasoned rice vinegar instead of norm)
Haloumi (grilled on each side in a pan)
Corona or Lima Bean (we used Bean Story)
Walnuts (we roasted ours for a little bit in the oven then crunched them into bits)
Nour sumac serrano green goddess, get it here or find a store near you
HOT TIP: DRESSED FOR SUCCESS (Nour’s way)
IMO theres a right and a less right way to make a salad. A classic cereal or milk first debate! Salad dressing edition 🌀 There’s an art to making a salad and yes this is a bit of an aesthetic driven opinion but I honestly think majority of the time salads look and TASTE better when only the lettuce is dressed. My hot tip: leave the toppings out of the dressing! If you add all of your ingredients to the bowl then dress in sauce, this is what I have to say to you:
Unless you’re making what I call a lazy sloppy salad (the kind no one sees because you eat it over your counter at 9:00 pm after a long day) aside from that, I believe 99% of salads should be JUST lettuce tossed in dressing, separately from the other ingredients, and all of the toppings (aka everything else) placed on top. There’s nothing illegal about a drizzle of dressing on top for good luck, we love that, but I don’t think any of us want our crispy halloumi to get drenched and soggy or our herbs to get clumped up in dressing and stay at the bottom of our bowl. It looks better, it tastes better, it is better… It’s the difference between this salad on the left (ugly, should not be served at a dinner party, correct in the right circumstance aka at 9 pm alone when you just need to eat and go to bed) and whats on the right (correct, pretty, tasty, crunchy, warm bits stay warm)
Thanks for coming to my OCD salad ted talk!!
I hope you make this delicious and nour-tricious salad, or it inspires you to make a variation of a salad you once loved! I’ll only judge you a little if you tag me in a salad like on the left, but if you tag me in a salad like on the right, well I will get a little nourny…and if you aren’t familiar with that word…then thats for another time!!
Ciao Bella
Annie