This Fresh Salad Is The Perfect Light Lunch

The new cookbook Feed Zone Table: Family-Style Meals to Nourish Life and Sport includes great ideas for athletes who love to share their eats.  These four options are perfect for midday meals. Just choose what you’re in the mood for and start cooking.

If you just want something light…

Torn Radicchio Bread Salad
Serves 4

½ loaf of rustic bread
3 Tbsp. olive oil (divided)
Salt and pepper
1 pound broccoli florets
½ cup water
½ cup pine nuts or walnuts
1 head radicchio, cut into bite-sized chunks
2 Tbsp. balsamic vinegar
Juice from 1 lemon
2 Tbsp. grated Parmesan

Heat oven to 350 degrees. Coarsely chop or tear bread into large chunks and place on a baking sheet. Brush with 1 Tbsp. olive oil and season with salt and pepper. Place the baking sheet in oven for 10–15 minutes or until toasted firm.

While the bread is toasting, steam broccoli florets in water in a shallow pan over high heat with the lid on. Once the water has evaporated from the pan, remove lid and add 1 Tbsp. olive oil and nuts. Cook long enough to crisp up the florets and toast the nuts. Remove from heat.

Just before serving, combine toasted bread and radicchio with warm broccoli and nuts. In a small bowl or measuring cup, whisk together the remaining 1 Tbsp. olive oil, balsamic vinegar and lemon juice. Pour the dressing over the salad and toss to coat. Top with grated Parmesan and add any further salt and pepper to taste.

Related: Bitter Chard On Grilled Bread

Republished from Feed Zone Table by Biju Thomas and Allen Lim with permission of VeloPress. See more recipes at feedzonecookbook.com.