Radicchio Salad + Miso Citrus Dressing + Pickled Shallots

Radicchio Salad + Miso Citrus Dressing + Pickled Shallots
 Makes 4 - 6 portions



For the pickled shallots

5 medium shallots peeled and thinly sliced

1/2 cup apple cider vinegar

1 tbsp cane sugar

1/2 tsp sea salt

1 cup filtered water


For the salad

½ cup wheat berries, raw

1 radicchio head (any type), cored (if necessary) and thinly sliced

4 cups loose arugula

2 tbsp sesame seeds (we used both black and white)

1 grapefruit, sliced

1 orange, sliced

Pickled shallots (see recipe)


For the dressing – makes about a cup

Juice from 1 grapefruit

Juice from ½ lemon

¼ cup olive oil

¼ cup white miso 

2 tbsp local honey (or vegan alternative)

1 tbsp toasted sesame oil

Pinch of sea salt and pepper



For the pickled shallots

In a small pot add vinegar, sugar, salt, and water and bring to a boil. Place sliced shallots into a clean jar and pour brine over top. Seal with a lid and place in fridge until cool. Will keep for about 2 weeks. 


For the wheat berries

Place ½ cup raw wheat berries in a small pot with 1 ½ cups filtered water and a pinch of salt. Bring to a boil and then reduce to a simmer, place pot lid loosely on, and cook until all water has evaporated – about 30 minutes.


For the dressing

Place all ingredients in a blender and blend until smooth. Set aside.


For the salad

Place cooked wheat berries and radicchio in a large bowl and add dressing. Mix and let sit for about 15 minutes.

After 15 minutes, gently fold in the arugula.

Divide salad between plates and top with pickled shallots, grapefruit and orange slices, and sesame seeds.