Photos by Carolina Korman
This salad is part of my collab with Courtney McBroom for Edible LA’s Summer Issue party idea: Under the Summer Moon. Pair it with Polenta with Sour Cream and Crushed Strawberries and Strawberry Lime Fizz to out-strawberry yourself when the berries are sweet and bountiful.
Makes one Big Salad
Ingredients:
4-6 small radicchio heads
10-12 Strawberries, sliced into rounds
1/2 cup hazelnuts, chopped
bunch chamomile
bunch dill
bunch mint
Juice from one Lemon
Extra Virgin Olive Oil
Flakey Sea Salt
Directions:
1. Separate and rinse the radicchio leaves, leaving them as whole leaf cups. Dry lightly with a paper towel or salad spinner. Add to a mixing bowl.
2. Pick leaves and flowers off herbs.
3. Add herbs, flowers, and nuts to the mixing bowl along with sliced strawberries. Squeeze lemon over salad and gently toss with your hands. Arrange salad on a plate and drizzle the whole thing lightly with olive oil. Sprinkle with flakey sea salt. Enjoy.
